Fondo Bruno
Fondo Bruno is a classic component in the truffle and pasta dish using Tarajin and served with a sage butter sauce.
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Cooking tools:
- Stockpot
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Slotted spoon
- Fine-mesh sieve
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 30 mL (approximately 2 Tbs) Extra virgin olive oil
- 1 kg (approximately 2– 2 ½ pounds) beef trimmings and bones
- 3-5 sprigs fresh rosemary
- 1 stalk celery
- 1 clove garlic, peeled
- 1 medium onion, roughly chopped
- 20 g (roughly 2 tablespoons) salt
- 2 tomatoes, cored and seeded
- 5 L (approximately 3 ½ quarts) water
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