Last fall, I picked up Stanley Tuccibestseller notes, Taste: My Life Through Food. It includes many of the dishes that appeared on his program on CNN, search for italyNot surprisingly, many of those recipes were for pasta dishes.
While reading, I noticed a pattern: Tucci really He wants us to make use of the starchy cooking water left over when the pasta comes out of the pot. A large amount of starchy water is cited 12 times all the time the tasteFrom spaghetti with lentils to pasta alla norma to fish broth.
Now, I often stirred a tablespoon of starchy water into a thicker pasta sauce to make it smoother. But I have a method that works best with pasta: chicken broth.
There are three basic ways to incorporate chicken broth into pasta dishes, and one of these methods has been around since cooking techniques were taught.
If the history books are correct, French chef Marie Antoine Carem was the first person to use chicken broth as a base for a sauce in the early 1800s. Carême is He is credited with inventing velutéIt is one of the five “mother sauces” that students learn in culinary school.
It is a fairly simple process: Make a roux out of butter and flour, slowly stir it into the chicken broth, and voila! Have a creamy, pale yellow sauce that can be used as a base for other flavors. The basic proportions are 3: 3: 2 – three tablespoons of flour, three tablespoons of butter and two cups of chicken broth.
You can add lemon juice to the velouté for a delicious citrus sauce (make sure to stir well to incorporate and watch out for the seeds). You can add some of your favorite herbs: I think it’s great with tarragon, which goes well with a simple chicken dish or some salmon or grilled tofu.
Add dairy, if you like, such as grated Parmesan or goat cheese, and always remember to mix well. Velouté can be made in small quantities, or in larger quantities if you are serving a group.
Activate the vegetables
However, not everyone wants to take the time to make an actual velouté sauce, and these chefs can experiment with using chicken broth as a flavor enhancer in other ways.
I often cook vegetables like Chinese broccoli, cauliflower, fennel, and chopped vegetables to add to other dishes, such as my pasta or rice bowl. Usually, I toss them in a little olive oil and salt so the flavor doesn’t clash with the main course, but to make it shine, toss the veggies into the chicken broth, about 1 or 2 tablespoons per cup of veggies, before you. cook them.
The broth adds flavor and saltiness without drowning out. If you feel the flavor of the chicken is too creamy, you can dilute it with water, and again, it’s a perfect blend with lemon or lime juice, depending on the type of main course you’re serving.
pasta in broth
One of my favorite Italian soups is the simplest one: pasta en brodo, or pasta in broth. This is exactly what it sounds like: pasta served in either chicken, beef, or vegetable broth.
The origin of the dish is said to have originated in the Emilia-Romagna region of northeastern Italy, but you can find it in many restaurants specializing in northern Italian food. It’s a true comfort dish that combines the simplicity of chicken broth with a favorite pasta shape.
When you make the dish, decide how much flavor you want the broth to be. Some people are happy with pasta cooked in broth just as it comes out of a box or jar (or the freezer, if you make your own).
Other diners find it too bland, and season it with garlic or butter. To me, this makes the broth more like a soup, and cancels out the bland flavor of the broth itself. If you want more than just broth, I recommend experimenting with juice, herbs or spices.
The style of the pasta is up to you. One classic version contains tortellini, with chopped vegetables or meat often added for added flavour. This recipe is from Jamie Oliver It gives you a great dish. You can use rice noodles to make a quick pho-style soup, or heart udon if you like their chewy texture.
But, here’s an opportunity to use smaller varieties like Orzo, orecchiette (those that resemble small ears) and acini di pepe, whose name means “pepper bean” and is smaller.
To me, chicken broth pasta is the perfect cold-weather dish when you want something filling, you want the satisfaction of cooking, but you don’t want to fuss.
Tips for using chicken broth
Test the salinity of the broth before you do anything with it. Some commercial versions can be very salty (read the label for salt content). If you are using homemade broth, err on the less salty side. You can always add more salt while cooking.
Heat chicken broth to a boil, skim off any remaining fat, add any flavorings, and top with pasta. Immediately turn them over until they are done. Test the pasta during the cooking process to make sure it is done. Since chicken broth is thicker than water, the pasta may need an extra minute or two to cook.
Freeze the broth in ice cube trays, then thaw one or two to use with vegetables or to make a small amount of velouté. My trick is to freeze the cubes, then insert them into the Ziploc once they are solid.