Vegetable Stock
Vegetable stock is a fundamental preparation in Italian cooking, used as a base for soups, risottos and sauces. Light, aromatic and easy to prepare, it enhances flavor naturally using simple vegetables and herbs.
Ingredients
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 tomato
- 1.5 L water
- 30 ml extra virgin olive oil
- Salt to taste
- Parsley
How to Make It
- Wash and roughly chop all vegetables
- Place them in a large pot with water
- Add olive oil and a pinch of salt
- Bring to a boil
- Reduce heat and simmer for about 1 hour
- Skim any foam from the surface
- Strain the stock
- Use immediately or let cool
Tips
- Cut vegetables into large pieces for clearer stock
- Do not over salt, adjust later in recipes
- Add herbs like bay leaf or thyme for extra flavor
- Use fresh parsley for best aroma
Storage
- Keep refrigerated for up to 2 days
- Can be frozen in portions