Chicken Broth
Indulge in a heartwarming taste of Abruzzo with this traditional chicken broth accompanied by delicate, parmesan-filled crepes. Each spoonful offers a savory embrace of slow-cooked broth enriched with fresh vegetables and spices, paired perfectly with light, salty crepes that melt in your mouth. Ideal for warming up chilly evenings or impressing at a family dinner, this dish blends simplicity with rich, comforting flavors for a truly satisfying meal.
Servings 6
Equipment
- XL pot
- knife
- Chopping-board
- Small to medium-sized fry pan
- Tablespoon
- Extra virgin olive oil EVOO
- Whisk
- Ladle
- Kitchen paper
- Hand-held sieve
Ingredients
- ½ Organic chicken cut into pieces
- 5 pieces Veal
- 1 whole Onion
- 3 Celery stalks complete with leaves
- 1 Carrot peeled
- 1 Cinnamon stick
- 3-5 Cherry tomatoes
- Rock salt
- 8 Tbsp flour
- 8 eggs
- Water
- A pinch of fine salt
- Grated parmesan cheese
Instructions
- To make chicken broth with parmesan filled crepes, begin by putting the pieces of chicken into your pot, add the veal and fill it almost to the top with water.
- Set the pot on the stove at medium heat. As soon as it starts to boil, you'll see some foam forming on the top — go ahead and skim that off and toss it out
- Keep the boil going for about 10 minutes, taking care to remove any foam that pops up.
- Now, kick up the flavor by tossing in a whole onion (skin off), celery, carrot, a cinnamon stick, and a few cherry tomatoes. Don't forget a good pinch of rock salt.
- Let it all simmer together for about 2 hours, letting the flavors really come together.
METHOD TO MAKE THE CREPES:
- Now, let’s prepare the crepes filled with parmesan. First, crack 8 eggs into a mixing bowl and give them a good whisk. Crack just the top off one more egg and use the shell to measure water later
- Then sprinkle 2 teaspoons of salt to the eggs and continue whisking.
- Gradually add 8 tablespoons of flour to the eggs, one spoon at a time. Sprinkle the flour while continuing to whisk to prevent lumps.
- Thoroughly clean the eggshell from which you removed only the top earlier, then use it as a measuring cup. Fill it and add water to your mixture 8 times, whisking well each time.
- Chill the crepe mixture in the fridge for about 5 minutes.
- Now it’s time to cook the crepes! Heat a small to medium-sized pan over low heat. Drizzle a few drops of extra virgin olive oil into the pan. Wipe off the excess oil with kitchen paper, leaving just enough to prevent sticking.
- Using a ladle, scoop up some of the crepe mixture, hold the fry pan in the other hand, then pour the mixture inside and quickly flick your wrist making the pan move in a circular motion to spread the mix around creating the form of a crepe.
- Try not to have any holes in each crepe and remember, the more you make, the better you will get!
- Cook each crepe for 10-20 seconds or until it begins to peel away from the edges, then carefully flip it to cook the other side. The crepes will cook quickly since they are thin.
- Once cooked, lay them out on a tablecloth, covering them with a tea towel to keep them moist.
- E ora si mangia, Vincenzo’s Plate….Enjoy!