As you all know I love Italy, the food, the culture, the people, being brought up by an Italian Mother-in-Law I am slightly biased but I love their family values and as old fashioned as it is, I have instilled this into my children.
 
Every evening we sit as a family round our table to eat something freshly cooked by either myself or Hubby, we chat, we laugh, we share.
 
The family that eat together, stay together.
 
Buon appetito
(These photographs were taken in Vernazza in Italy, October 2009, I just love the picture of the pants drying outside the window, so typically Italian )

Makes about 6 litres
 
Now I know that there are some really great ready made stocks on the market, but just incase you feel the urge to make your own or can’t bear to throw things away, here is a recipe from the lovely Luciana Sampogna, as she says in her book, “Brodo is what every Italian needs in the kitchen”. She says that “stock, parmesan and pasta”, are the three things that Italians can not live without ! For me its olive oil, balsamic and feta, what are your three things?
 
This does make rather a lot, but just freeze the stock in small portions so that you always have some on hand.
 
To make:
Beef Stock
2 large carrots, chopped
2 large onions, peeled & quartered 2 celery sticks with the leaves, chopped
500g beef soup bones
1 chicken carcass
1 piece of parmesan rind
 
Chicken Stock
2 chicken carcasses, eliminate the meat.
 
Vegetable Stock
Simply eliminate the meat.
 
Seafood Stock
Add a couple of handfuls of prawn shells instead of the meat. Taste the stock after 30 minutes of cooking and, if it is to strong, remove the shells & continue cooking.
 
Place all the ingredients into a stock pot or large saucepan, add 8 litres of water, season well and simmer over a medium heat for 2 hours.
 
Strain the stock and enjoy the vegetables and meat as a light snack. Italians never like to waste anything. My Hubby when make chicken stock will save some for stock but also turns the meat & vegetables into a lovely soup, so nothing goes to waste.
 
Cool the stock, then refrigerate for up to 3 days or freeze in small quantities for up to 3 months.