Prosciutto di Parma Brodo
Prosciutto di Parma brodo is a bone broth dish that can be prepared ahead with prosciutto tortellini, pasta or spinach. Other bone broths have nothing on us.
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Cooking tools:
- Oven
- Roasting pan
- Stockpot
- Slotted spoon
- Skillet
- Fine-mesh sieve
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Spoon
- Mixing bowl
- Kitchen towel
- Refrigerator
- Freezer
Ingredients
- 1 Prosciutto di Parma bone
- 2 large carrots, peeled, cut into chunks
- 3 celery ribs, cut into chunks
- 2 large onions, peeled, cut into chunks
- 1 small bulb fennel, halved
- 4 large Roma tomatoes, halved
- 1/4 cup canola oil
- 1 1/2 cups white wine
- 1 large bay leaf
- 1/2 bunch Italian parsley
- 2 sprigs thyme
- 1 sprig rosemary
- 3 tablespoons coriander seed
- 4 teaspoons black peppercorns
- 1 tablespoon fennel seed
- Salt, to taste
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