brodo

Brodo is a savory liquid obtained by simmering meat, bones, and vegetables in water. It serves as a foundation for soups, sauces, and many Italian dishes, and may be enjoyed on its own as a light consommé or hot broth in some regions. In Italian cooking, several types are common: brodo di carne (meat stock), which may be made from beef, veal, or chicken; brodo di pollo (chicken stock); brodo di manzo (beef stock); and brodo di pesce (fumet di pesce) for seafood flavor. A vegetarian alternative is brodo vegetale, made from vegetables such as onion, carrot, celery, and aromatic herbs.

Preparation and characteristics: bones or meat are simmered with mirepoix (onion, carrot, celery) and herbs in water for several hours; gentle simmering rather than rapid boiling helps keep the liquid clear. Impurities are skimmed, and salt is often added during cooking. The liquid is strained once fully flavored. For a richer product, bones may be browned beforehand; the resulting stock can be reduced for intensity or clarified to produce a broth. The collagen in bones may gel when cooled, giving body to the liquid.

Uses and storage: hot brodo is used to cook risotti, soups, and sauces, or to deglaze pans; it can also be enjoyed as a light broth. Homemade brodo keeps for several days in the refrigerator and can be frozen; store-bought brodo is widely available as a convenience option. Brodo is distinct from plain water, carrying the flavor of its ingredients and acting as a flavor vehicle in dishes.