Veal biancostato soup 

The soup: as a child you hate it but when you understand how to do it well you can only love it. It is a concentrate of taste and a panacea for the body. To prove it, I have prepared veal biancostato soup. The biancostato is a cut of meat obtained from the intercostal part located between the chest, back and above the belly of the cattle, which includes the back muscles. It is particularly suitable for long cooking, especially for stew: to prepare stews, and boiled meats that melt in the mouth. Cooking boiled meat is among the easiest things to do. Heat a pot full of water and in the meantime cut the vegetables to flavor the meat: celery, carrot and onion. To give an extra touch of aromaticity to the broth, the chef recommends burning the onion cut in half in an iron pot. Then put all the vegetables in the water, add a little salt and pepper. Once the water has reached the boil, add the veal biancostato and continue cooking for about 3 hours. Once ready, remove the meat and strain the broth. To prepare the biancostato soup we will unravel the first and use the second to cook the pasta. A soup that you can only love: the veal biancostato, my soup, with chard and turnip greens.

Ingredients

200 g wholemeal broken hair pasta

1 onion

1 carrot

1 celery stalk

Pepper berries to taste

600 g biancostato

1 bunch of red chard

1 bunch of turnip greens

Salt to taste

Extra virgin olive oil to taste

GUIDELINES

 

Heat a pot full of water. Clean celery, carrot and onion and cut them coarsely, then add them to the water together with a little salt.

Once it comes to a boil, add a little pepper and meat and cook for about 3 hours. When the meat is cooked, strain the broth and let the meat cool. Then fray it, season with a pinch of salt and pepper and keep it aside. Clean and the chard, removing the most leathery parts of the stem, and the turnip greens, keeping the florets small. Bring the broth back to a boil, salt it lightly and cook the pasta inside. Serve the soup by putting the pasta on the base, adding the frayed meat and vegetables on top and covering everything with the hot broth.