As Monday morning is approaching I realise that I have spent all my weekend rambling in the kitchen, cooking and eating.
Today, together with my new kitchen assistant, cousin Celine, we prepared our sacred Sunday lunch. Whilst waiting for my cooking instructions, Celine kept fidgeting around as if she is sitting upon hot cockles, making my preparation time a chaotic spell. Yet, her helping hand created a soothing vegetable broth, a warm bath for our home-made tortellini Bolognese.
For Celine’s vegetable broth you need:
Ingredients for 3 litres:
- 1 celery stalk with leaves
- 2 onions
- 2 potatoes
- 2 carrots
- 3 tomatoes
- 3 ltrs cold water
- 2 tblsp sea salt
Wash and clean the vegetables. Roughly chop the onions, potatoes, carrots, celery and tomatoes. Put everything into a large pan and add the cold water. Bring to boil and add salt. Simmer on very low heat for around 2 hours.
Then, remove the vegetables, place in a kitchen sieve and press vegetables with a wooden spoon so their excess liquid is added to the broth. Filter again the clear broth through the sieve and bring to boil. Add the tortellini (we used the tortellini we bought following on our recent trip to Bologna – they were divine!) and cook until they come to the surface.
Pour everything into a large soup bowl, place in the centre of the dining table and help yourself to this hearty dish.