Servings
Font
Back
0 from 3 votes

Chicken Broth

Indulge in a heartwarming taste of Abruzzo with this traditional chicken broth accompanied by delicate, parmesan-filled crepes. Each spoonful offers a savory embrace of slow-cooked broth enriched with fresh vegetables and spices, paired perfectly with light, salty crepes that melt in your mouth. Ideal for warming up chilly evenings or impressing at a family dinner, this dish blends simplicity with rich, comforting flavors for a truly satisfying meal.

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings: 6
Course: Soup
Cuisine: Italian

Ingredients

  • ½ organic chicken cut into pieces
  • 5 pieces veal
  • 1 whole onion
  • 3 celery stalks complete with leaves
  • 1 carrot peeled
  • 1 cinnamon stick
  • 3-5 cherry tomatoes
  • rock salt
  • 8 Tbsp flour
  • 8 eggs
  • water
  • A pinch of fine salt
  • grated Parmesan cheese

Instructions

    Cup of Yum
  1. To make chicken broth with parmesan filled crepes, begin by putting the pieces of chicken into your pot, add the veal and fill it almost to the top with water.
  2. Set the pot on the stove at medium heat. As soon as it starts to boil, you'll see some foam forming on the top — go ahead and skim that off and toss it out
  3. Keep the boil going for about 10 minutes, taking care to remove any foam that pops up.
  4. Now, kick up the flavor by tossing in a whole onion (skin off), celery, carrot, a cinnamon stick, and a few cherry tomatoes. Don't forget a good pinch of rock salt.
  5. Let it all simmer together for about 2 hours, letting the flavors really come together.
METHOD TO MAKE THE CREPES:
    Cup of Yum
  1. Now, let’s prepare the crepes filled with parmesan. First, crack 8 eggs into a mixing bowl and give them a good whisk. Crack just the top off one more egg and use the shell to measure water later
  2. Then sprinkle 2 teaspoons of salt to the eggs and continue whisking.
  3. Gradually add 8 tablespoons of flour to the eggs, one spoon at a time. Sprinkle the flour while continuing to whisk to prevent lumps.
  4. Thoroughly clean the eggshell from which you removed only the top earlier, then use it as a measuring cup. Fill it and add water to your mixture 8 times, whisking well each time.
  5. Chill the crepe mixture in the fridge for about 5 minutes.
  6. Now it’s time to cook the crepes! Heat a small to medium-sized pan over low heat. Drizzle a few drops of extra virgin olive oil into the pan. Wipe off the excess oil with kitchen paper, leaving just enough to prevent sticking.
  7. Using a ladle, scoop up some of the crepe mixture, hold the fry pan in the other hand, then pour the mixture inside and quickly flick your wrist making the pan move in a circular motion to spread the mix around creating the form of a crepe.
  8. Try not to have any holes in each crepe and remember, the more you make, the better you will get!
  9. Cook each crepe for 10-20 seconds or until it begins to peel away from the edges, then carefully flip it to cook the other side. The crepes will cook quickly since they are thin.
  10. Once cooked, lay them out on a tablecloth, covering them with a tea towel to keep them moist.
  11. E ora si mangia, Vincenzo’s Plate….Enjoy!