Buona domenica,

Today, I am making a fancy Beef Consommé.

In my Italian family, this 'liquid gold' is a Christmas tradition.

While many might expect a luscious Lasagna for the holidays, that dish is actually better suited for indulgent festivities like Carnival.

Lasagna is so rich that it can overshadow the rest of the meal.

Christmas is a refined celebration that calls for a lighter touch. Especially since we already indulged the night before for the Vigilia.

Consommé is not just soup; it is a rich, clarified beef stock with an intense taste.

To achieve this crystal-clear result, I built a 'meat raft' to trap impurities and intensify the aroma.

Find out how I transform a humble broth into this masterpiece and the several ways to serve it, including the Emilia Romagna version of tortellini in brodo.

• ​Watch the Video​
• ​Read the Post​

Buon appetito,

Laura Your Angel In The Kitchen Follow me on ​​​​

​