Tuscan veal broth
serves 4
ingredients
50g/2oz dried peas, soaked for
2 hours and drained
900g/2lb boned neck of
veal, diced
1.2 litres/2pt beef stock
50g/2oz barley
1 carrot, diced
1 turnip, diced
1 leek, thinly sliced
1 red onion, finely chopped
100g/4oz tomatoes, chopped
1 sprig of fresh basil
100g/4oz dried vermicelli
salt and freshly ground
black pepper
• Put the peas, veal, stock and
600ml/1pt water in a large pan.
Bring to the boil over a low heat.
Using a slotted spoon, skim off any
scum that rises to the surface.
• When all the scum has been
removed, add the barley and a
pinch of salt. Simmer gently over
a low heat for 25 minutes.
• Add the carrot, turnip, leek, onion,
tomatoes and basil to the pan, and
season with salt and pepper. Leave
to simmer for about 2 hours,
skimming the surface from time to
time to remove any scum. Remove
the pan from the heat and set
aside for 2 hours.
• Set the pan over a medium heat
and bring to the boil. Add the
vermicelli and cook for 12 minutes.
Season with salt and pepper, then
remove and discard the basil.
Serve immediately.
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