Basic recipes / Ricette di base

kraft

44552259 - saucepan with bouillon with a ladle on the table

A good power is important to get a tasty result in cooking. Especially when you want a really good risotto.

The process is very simple, although it takes a lot of time to boil the stock.

Cold water is used because it draws out the flavor of the ingredients during heating.

By boiling the water before adding the ingredients to the stock, you seal the cells in the ingredients, so that the juices and flavors stay inside and do not come out in the stock.

 

Vegetable power

Vegetable broth

 Diff. 1

Preparation: 15'

Cooking time: 2-3 hours

Ingredients:

  • 1 squash
  • 1 potato
  • 2 tomatoes
  • 1 onion
  • 3 stalks celeriac
  • 3 carrots
  • 2 leek
  • 1 garlic clove
  • 1 small bunch of fresh parsley leaves
  • 3 bay leaves
  • 1 tablespoon peppercorns
  • 1 tablespoon coarse sea salt
  • 3 liter of water

 

This is what you do:

Peel and rinse the potato, onion, carrots.

Rinse the leeks, tomatoes, squash, celeriac and parsley well.

Peel the garlic boat.

Cut all the vegetables into large pieces or cubes.

Pour the cold water into a large pot, and place all the vegetables in the pot. (Cold water draws out the flavor of the ingredients during heating).

Add the bay leaves, salt and peppercorns and cook slowly for 2-3 hours.

Skim off along the way.

Strain the stock through a colander.

 

The power can be stored in the fridge for 5-6 days, and in the freezer for 4-5 months.

Use the stock as a base in risottos, soups or sauces.

 

Beef stock

Beef broth

Diff. 1

Preparation: 15'

Cooking time: 3 hours

Ingredients:

  • 500 g beef loin
  • 500 g beef bone
  • 300 g chicken wings
  • 2 shallots
  • 1 onion
  • 3 stalks celeriac
  • 3 carrots
  • 1 leek
  • 2 garlic boats
  • 1 small bunch of fresh parsley leaves
  • 3 bay leaves
  • 5 whole cloves
  • 3 juniper berries
  • 1 tablespoon peppercorns
  • 1 tablespoon coarse sea salt
  • 4 liter of water

 

This is what you do:

Peel and rinse the onion, carrots and shallots.

Rinse the leeks, celeriac and parsley well.

Peel the garlic cloves.

Cut all the vegetables into large pieces or cubes.

Rinse the meat well and cut it into pieces.

Rinse the bones and chicken wings well

Pour cold water into a large pot. Add the meat, bones, chicken wings and all the vegetables. (Cold water draws out the flavor of the ingredients during heating).

Add the bay leaves, juniper berries, cloves, salt and peppercorns.

Bring to a slow boil and leave the stock to steep for approx. 3-4 hours.

Remove foam and fat from the surface of the stock several times during cooking. The foam obscures the power.

Remove the meat, bones and chicken wings and set aside. You can use the meat for something else later, e.g. a salad.

Strain the stock through a colander and cool it down.

Put it in the fridge for a while so the fat layer on top hardens and is easy to remove.

 

The power can be stored in the fridge for 5-6 days, and in the freezer for 4-5 months.

Use the stock as a base in risotto, soups or sauces.

 

NB: This power with tortellini is really dignified. J

 

Tortellini: is a ring-shaped stuffed fresh pasta that can have different types of filling. The more famous tortellini are filled with pork, Parma ham, mortadella, egg and Parmesan. This type of pasta originally comes from the Emilia-Romagna region.

In Norway, you can find fresh tortellini in the fridge and dried tortellini in the pasta shelf.

 

Chicken stock-chicken stock

Brodo di pollo o di gallina

Diff. 1

Preparation: 15'

Cooking time: 2-3 hours

Ingredients:

  • 1 kg chicken or hen (we say that "gallina vecchia fa buon brodo" old hen gives a very good power)
  • 2 shallots
  • 1 onion
  • 3 stalks celeriac
  • 3 carrots
  • 1 leek
  • 2 garlic boats
  • 1 small bunch of fresh parsley leaves
  • 3 bay leaves
  • 5 whole cloves
  • 3 juniper berries
  • 1 tablespoon peppercorns
  • 1 tablespoon coarse sea salt
  • 4 liter of water

 

This is what you do:

Peel and rinse the onion, carrots and shallots.

Rinse the leeks, celeriac and parsley well.

Peel the garlic cloves.

Cut all the vegetables into large pieces or cubes.

Rinse the chicken well and cut it into pieces.

Pour cold water into a large pot. Add the chicken pieces and all the vegetables. (Cold water draws out the flavor of the ingredients during heating).

Add the bay leaves, juniper berries, cloves, salt and peppercorns.

Bring to a slow boil, and leave the stock to steep for approx. 2 hours.

Remove foam and fat from the surface of the stock several times during cooking. The foam obscures the power.

Pick up the chicken pieces and put them aside, and use them for something else later, e.g. a salad.

Strain the stock through a colander and cool it down.

Put it in the fridge for a while so the fat layer on top hardens and is easy to remove.

 

The power can be stored in the fridge for 5-6 days, and in the freezer for 4-5 months.

Use the stock as a base in risotto, soups or sauces.

 

Fishing power

Brodo di pesce

 Diff. 1

Preparation: 20'

Cooking time: 2-3 hours

 Ingredients:

  • 1 kg fish carcasses and heads (from white fish, e.g.: flounder, haddock, cod and bream)
  • 1 onion
  • 2 stalks celeriac
  • 2 leeks
  • 2 shallots
  • 2 garlic boats
  • 4-5 stalks fresh leaf parsley
  • 2 bay leaf
  • 1 tablespoon peppercorns
  • 1 tablespoon coarse sea salt
  • 0,5 dl white wine
  • 30 g butter
  • 3 tbsp extra virgin olive oil
  • 2 liter of water

 

This is what you do:

Peel the onion and shallots.

Rinse the leeks, celeriac and parsley well.

Peel the garlic cloves.

Cut all the vegetables into large pieces or cubes.

Rinse the fish hulls and heads very well. (Remove all the blood, it can cloud the power).

Heat the olive oil and butter over medium heat in a saucepan.

Put in the fish hulls and heads. Fry them while stirring for a few minutes.

Add all the vegetables and let it simmer on a low heat for 10 minutes.

Pour in the white wine and stir until the liquid has evaporated.

Pour on cold water. (Cold water draws out the flavor of the ingredients during heating).

Add the bay leaves, salt and peppercorns. Bring to a slow boil and let the stock steep for 1-2 hours.

Remove foam that rises to the surface.

Strain the stock through a colander.

 

The power can be stored in the fridge for 3 days, and in the freezer for approx. 3 months.

Use the stock as a base in risotto, soups or sauces.

 

Shellfish power

Brodo di crustacei

 Diff. 1

Preparation: 15'

Cooking time: 2-3 hours

 Ingredients:

  • 1 kg shellfish shells and shellfish heads (scampi, crayfish, prawns, lobster)
  • 1 onion
  • 2 stalks celeriac
  • 2 leeks
  • 2 shallots
  • 2 garlic boats
  • 2 carrots
  • 4-5 stalks fresh leaf parsley
  • 1 tablespoon peppercorns
  • 1 tablespoon coarse sea salt
  • 0,5 dl white wine or cognac
  • 30 g butter
  • 3 tbsp extra virgin olive oil
  • 3 liter of water

 

This is what you do:

Peel and rinse the onion, carrots and shallots.

Rinse the leeks, celeriac and parsley well.

Peel the garlic cloves.

Cut all the vegetables into large pieces or cubes.

Coarsely divide the shellfish shells and shellfish heads.

Heat the olive oil and butter over medium heat in a saucepan.

Put in the shellfish shells and shellfish heads, and crush them with a potato masher. Fry them while stirring for a few minutes.

Add all the vegetables and simmer on low heat for 10 minutes.

Pour in the white wine and stir until the liquid has evaporated.

Pour on cold water. (Cold water draws out the flavor of the ingredients during heating).

Add the salt and peppercorns. Bring to a slow boil and let the stock steep for 1-2 hours.

Skim off along the way.

Strain the stock through a colander.

 

The power can be stored in the fridge for 5-6 days, and in the freezer for 3-4 months.

Use the stock as a base in risotto, soups or sauces.

 

How to scald almonds:

This is what you do:

Boil water. Add the almonds and let them soak for a minute.

Strain the water and wait until the almonds have cooled down a little.

So you can use your fingers to scald them. Press on the almond and the skin will come off by itself.

Let them dry for at least 1 day on a kitchen towel before using them or place the scalded almonds on a baking tray lined with baking paper, and dry them in an oven at 150 degrees for just 2-3 minutes (they must not be shaken).