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 neck bones
- beef shank bones
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EYB Comments
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.
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.