Brodo con Spaghettini

Brodo con Spaghettini

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flavors from The tender veal osso bucco infuse the meat flavor to vegetables and pasta in this rich, hearty soup.

The ingredient of Brodo con Spaghettini

  1. 4 L (16 cups) of water
  2. 2 pieces of veal osso bucco (sliced shanks of veal)
  3. 2-4 carrots, chopped
  4. 2-4 potatoes, peeled, chopped
  5. 2 brown onions, chopped
  6. 2 sticks of celery, chopped
  7. 1 tablespoon of tomato paste
  8. a Pinch of salt
  9. 400g dried thin spaghetti, broken in half
  10. Grated Parmesan cheese, serve

The instruction how to make Brodo con Spaghettini

  1. Combine water, osso buco, carrots, potatoes, onions, celery, tomato 5 paste and salt in a large saucepan. Bring to a boil. Reduce the heat co and simmer, covered, for 1 hour. Strain the brodo, and the return of the liquid in the pan. Bring to a boil and add the spaghetti, stirring well. Boil for 5 to 7 minutes or until the spaghetti is al dente.
  2. Ladle the soup into serving bowls and serve topped with the grated Parmesan cheese.

Nutritions of Brodo con Spaghettini

fatContent: 291.58 calories
saturatedFatContent: 3 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 48 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent: 25 milligrams cholesterol

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