Fabio Trabocchis Chicken Stock Recipes

FABIO TRABOCCHI'S CHICKEN STOCK

Steps:

• Tie thyme, parsley, and bay leaves together with cooking twine to form a bouquet garni; set aside.
• Place chickens, and neck and feet, if using, in a large stockpot. Add salt and 3 1/2 quarts cold water; bring to a boil over medium heat, and immediately reduce heat to a simmer, skimming off any impurities that rise to the top.
• Add ice cubes and skim fat and any additional impurities that form on surface. When liquid returns to a simmer, add bouquet garni, celery, carrots, onions, and peppercorns. Continue simmering for 2 hours, skimming surface frequently.
• Remove from heat and let stand 30 minutes.
• Set a fine mesh strainer over a large container and ladle stock over strainer. Discard liquid at the very bottom of the stockpot, as it is likely to contain impurities. Let stock cool completely. To do so quickly, fill a sink or large bowl with ice and submerge container in ice.

LASAGNA VINCISGRASSI

Steps:

• Place 3 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and sauté until starting to brown. Lower heat to medium-low and add onions, celery and carrots. Cook until soft but not brown. Stir in tomato paste and cook 2 minutes.
• Heat 4 tablespoons butter with 2 tablespoons olive oil in a large sauté pan. Add veal and sauté over medium-high heat until meat starts to brown. Transfer veal to a saucepan, draining it well.
• Discard fat in sauté pan. Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon. Cook until reduced to 2 cups. Pour into saucepan. Add veal stock, 2 cups chicken stock, cloves and herbs. Partly cover. Simmer 2 hours. Season with salt and pepper. Set aside.
• Place porcini in warm water to cover and soak. Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups. Pour into a blender and process on low, then higher speed. Add egg and process briefly. Taste and season with salt and pepper, strain into a bowl and set aside to cool.
• Squeeze porcini dry and chop. Add remaining olive oil to a skillet, add all mushrooms and sauté until cremini have started browning. Fold into veal mixture (ragu). Set aside.
• Bring a large pot of salted water to a boil. Have a large bowl of salted ice water ready. Line a large baking sheet with kitchen towels. Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water. Drain pasta sheets and spread on towels to dry.
• Preheat oven to 350 degrees. Brush a 9-by-13-inch lasagna pan with remaining butter. Lay a sheet of pasta in pan. Sprinkle with 1/3 cup cheese. Spread about 1/4 of the ragu over cheese. Spread on 1/2 cup cream sauce. Continue layering until covered with last sheet of pasta. Spread with remaining cream sauce, then remaining cheese.
• Bake 25 minutes, until bubbling. Increase heat to 400 degrees and bake about 5 minutes to brown top. Remove from oven and let stand 20 minutes before cutting in squares and serving.

FABIO TRABOCCHI'S BECHAMEL SAUCE

Steps:

• Combine cream and chicken stock in a large saucepan, bring to a boil over medium-high heat and immediately reduce to a simmer. Let simmer until liquid has reduced to 4 cups.
• Working in batches, transfer cream mixture to the jar of a blender. Start by blending on low speed and increasing to medium speed. Add eggs and blend. Season with salt and pepper. Strain mixture through a fine mesh sieve set over a bowl; discard any solids. Let cool to room temperature.