Beef broth:

Ingredients: onion, carrots, celery, beef bone, chuck steak, rib steak (preferably with back muscle), olive oil, salt, pepper grains.

Preparation:

1. Wash and peel 1 or 2 carrots, cut them in large pieces and put them in a large pot.

2. Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.

3. Peel an onion and cut it in half or quarters, then put it with the other vegetables.

4. Wet the vegetables with a bit of olive oil (extra virgin olive oil is preferable), don’t exaggerate, if the base of the pot is all covered in oil you’ve already put too much.

5. Turn the heat on and let the vegetables cook over a high flame for 2 to 3 minutes, being careful that they don’t stick to the pot.

6. Lower the heat to medium, put the cuts of meat in the pot and add the whole pepper grains.

7. After 3 minutes cover everything with water, put the lid on the pot

8. Wait for the water to start boiling and turn the heat to low.

9. Every once in a while remove the foam that forms at the top and stir.

10. After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.

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Vegetables broth:

Ingredients: onion, carrots, celery, tomato, olive oil, salt.

Preparation:

1. Wash and peel 2 carrots, cut them in large pieces and put them in a large pot.

2. Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.

3. Peel an onion and cut it in half or quarters, then put it with the other vegetables.

4. Wash two tomatoes and cut them in half, the put them in the pot.

5. Wet the vegetables with a bit of olive oil (extra virgin olive oil is preferable), don’t exaggerate, if the base of the pot is all covered in oil you’ve already put too much.

6. Turn the heat on and let the vegetables cook over a high flame for 2 to 3 minutes, being careful that they don’t stick to the pot.

7. After 3 minutes cover everything with water, add the pepper, and put the lid on the pot.

8. Wait for the water to start boiling and turn the heat to low.

9. After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.

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Fish broth:

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Ingredients: butter, leek, white wine (dry), onion, garlic, parsley, pepper grains, fish scraps (heads, fishbones, pieces of fish meat, do not use the organs), salt.

Preparation:

1. Cut the leek in thin disks.

2. Cut half an onion in thin slices.

3. Put a few pieces of butter in a pot and turn the heat on to medium.

4. When the butter has melted add the cut leek and onion and a garlic clove.

5. After a few minutes, when the onion starts to brown add the fish scraps.

6. Add the white wine (just enough to cover the bottom of the potin a thin veil).

7. Stir until the white wine has evaporated, then cover everything with water.

8. Add the pepper grains and parsley leaves.

9. When it starts to boil turn the heat to low.

10. After an hour your broth is ready, add salt while stirring and tasting.

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Chicken broth:

Ingredients: onion, carrots, celery, laurel, parsley a whole chicken (preferably a hen), salt, pepper grains.

Preparation:

1. Wash and peel 1 or 2 carrots, cut them in large pieces and put them in a large pot.

2. Wash one celery stalk (leave a few leaves attached), cut it in large pieces and put it in the pot with the carrots.

3. Peel an onion and cut it in half or quarters, then put it with the other vegetables.

4. Pluck the remaining feathers from the chicken and burn those you can’t remove.

5. Put the chicken in the pot and add the pepper, a laurel leaf and a few whole parsley leaves.

6. Cover everything with water, put the lid on the pot and turn the heat on at medium-high heat.

7. Wait for the water to start boiling and turn the heat to low.

8. Every once in a while remove the foam that forms at the top and stir.

9. After about an hour of slow cooking your broth should be ready, at this point add salt while tasting and stirring the broth.