Maccheroni in Brodo
Serves 6 · 2 of 7 items checked · 5 aisles
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Archive recipe
Short pasta cooked in a rich capon broth and served as a first course, a staple of the Italian Renaissance table.
In Renaissance Italy pasta was a luxury of the prosperous household, made by hand and dried in the sun. Boiling it directly in good broth was the simplest and most elegant way to serve it: the pasta thickened the soup, and the broth flavored every piece.
The dish
2 of 7 items checked
Serves 6 · 2 of 7 items checked · 5 aisles
Make a clear broth by simmering a capon with onion, carrot, and celery for two hours, skimming the surface often.
Strain the broth and return it to the pot; season it with salt and a little grated cheese.
Bring the broth to a gentle boil and drop in the fresh maccheroni.
Cook until the pasta is tender, stirring now and then so it does not stick.
Serve in bowls with grated pecorino and a grinding of black pepper.
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