- 4
Ingredients
- 1 large onion, sliced in half
- 1/2 9- to 10-pound capon
- 2 stalks celery
- 2 tomatoes, halved and seeded
- 1 carrot
- 3 sprigs parsley
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coarse sea salt.
Preparation
Step 1
1. Heat a small, heavy skillet over high heat. When very hot, add the onion halves cut side down and cook until very charred. Put the onion into a large stockpot along with the remaining ingredients. Add 8 quarts (32 cups) cold water and place over medium heat.
2. Slowly bring the broth to a simmer. Skim off and discard any foam on the surface. Adjust heat and barely simmer, skimming as needed, for 3 to 3 1/2 hours.
3. Strain the broth, discard solids and refrigerate until the fat solidifies on top. Discard the fat. Use the broth for the passatelli (see recipe).
Yield: About 4 quarts.
Passatelli
1 1/2 cups plain, dry bread crumbs
1 1/2 cups finely grated Parmesan cheese
1/8 teaspoon pepper
2 pinches freshly ground nutmeg
1/2 teaspoon salt, plus more for seasoning the broth
5 large eggs
2 quarts capon broth (see recipe).
1. In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
2. In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.
Yield: 6 servings.