Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Stinco
Print
Total:
3 hr 55 min
Prep:
30 min
Cook:
3 hr 25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons lard
  • 4 ounces speck, cut into 1/4-inch dice
  • 2 medium Spanish onions, finely chopped
  • 3 medium potatoes, peeled and cut into 1/4-inch cubes
  • 1/2 cup freshly grated horseradish, plus 1/4 cup, for garnish
  • 4 cups brown chicken stock, recipe follows
  • 2 cups heavy cream
  • 1 cup dry white wine
  • Salt and freshly ground black pepper
  • 4 scallions, thinly sliced, for garnish
  • Poppy seeds, for garnish
Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems

Directions

In a heavy-bottomed, 6-quart soup pot, heat the lard and speck until smoking over medium heat. Add the onions and cook until soft but not brown, about 8 to 10 minutes.

Add the potatoes, 1/2 cup horseradish, chicken stock, cream, and wine and bring to a boil. Boil 15 minutes and lower heat to medium. Cook just below a boil for 1 hour, until the potatoes have fallen apart. Season with salt and pepper and garnish with scallions, remaining fresh horseradish, and poppy seeds.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Zuppa di Porcini: Porcini Soup

Recipe courtesy of David Rocco

Zuppa Di Castagne: Chestnut Soup

Recipe courtesy of David Rocco

Scampi Soup: Zuppa di Scampi

Recipe courtesy of Mario Batali

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Red Mullet Soup, After Scorpionfish Soup: Zuppa di Scorfano

Recipe courtesy of Mario Batali

Zuppa di Porcini with Mascarpone Crostini: Porcini Soup

Recipe courtesy of Mario Batali

Lentil Soup with Chili Oil: Zuppa di Lenticchie

Recipe courtesy of Mario Batali

Zuppa di Pesce from Amalfi

Recipe courtesy of Mario Batali

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here