Meat essences (Il sugo di carne) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 61) by Lynne Rossetto Kasper

  • laurel leaves
  • carrots
  • celery
  • whole cloves
  • garlic
  • onions
  • pancetta
  • parsley
  • canned tomatoes
  • dry red wine
  • prosciutto
  • chicken wings
  • capon
  • veal neck
  • beef shank bones
  • beef neck bones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Poultry/meat stock (Brodo)" called for in this recipe requires at least 12 hours advance preparation, then recipe cooks for 6 hours. Can substitute veal breast for veal neck, and turkey wings for capon.

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