It’s soothing, it’s simple and boy do we welcome it after a week of holiday binging! The Italian name for one of the favorite sipping soups of all time is “Brodo” or Broth. You probably have most everything you need in your refrigerator to make a big pot of panacea including leftover turkey and maybe some celery, carrots and onion from your stuffing recipe. If you can add a couple of rutabagas, some leeks, a few bay leaves and a squeeze of lemon, you won’t believe how delicious this pot of soup will be! If you ask my family, they’ll tell you that I make a pretty decent Brodo–especially with leftover turkey parts or better yet, the carcass of a Thanksgiving turkey. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting, make a big pot of Brodo. It’ll sooth your tummy and feed your soul.
Involtini. It’s an Italian culinary term that I like to think of as describing something delicious wrapped around a filling that’s even more delicious. That pretty much sums up Eggplant Involtini, or Eggplant Roll-Ups. For this recipe, eggplant slices are blanched, grilled, and then rolled around a smooth and cheesy mixture that sits in a shallow bed of sauce. Use your favorite store-bought red sauce or try my momma’s quick recipe for homemade marinara!
The fact that something this comforting, soothing, and delicious would one day be a huge restaurant trend doesn’t surprise me at all. The only thing surprising is that it took so long for it to happen. Brodo. The Italian name for one of the favorite sipping soups of all time – Broth. The craze has already begun and you’ll be seeing more and more “Brodo” restaurants opening up as the demand for lighter, healthier, more satisfying restaurant meal choices increases. The magic of Brodo is about to go mainstream and the restaurant that does it well will be capturing lightning in a bowl! It’s going to be fun to see eateries across the country embrace what home cooks have known for centuries. Broth is the be-all and end-all. What got me through high school heartbreaks? Brodo. What made falling off my bike a little less painful? Brodo. What saw me through numerous flu seasons? Brodo, of course. If you ask my family, they’ll tell you that I make a pretty decent Brodo, especially with chicken and turkey parts. I’ve tweaked my recipe through the years, and, at least for now, this is my favorite variation. So after this last week of feasting on cookie platters and eggnog, just ahead of all the New Year’s Eve parties, make a big pot a Brodo. It’ll sooth your tummy and feed your soul.