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Abruzzo-style chicken broth with Parmigiano crepes

Vincenzo's Plate · ♥ 1K likes · 14.5K views · 40 min video

Read about veal in the BrightCulinary Book

Abruzzo-style chicken broth with Parmigiano crepes, from the video
Timestamp
Ingredients
Method
Techniques
▶ 30:43
  • ½ whole chicken
  • veal
  • water
Put the half chicken and pieces of veal in a pot and fill with water.
Chicken broth: chicken, veal and skimmingBoilingRead
▶ 31:30
Cover and bring to the boil on the stove; skim off the foam that forms once it boils.
▶ 31:59
  • 1 whole onion
  • 3 stalks celery
  • 1 whole carrot
  • cinnamon
  • cherry tomatoes
Add the onion, celery, peeled carrot, cinnamon stick and whole cherry tomatoes.
Flavouring the brothInfusing
▶ 32:39
Boil at least 2 hours until the chicken is tender and the water infused.
▶ 33:31
  • sea salt
Add sea salt, taste, and strain the broth through a colander.
▶ 33:50
  • 8 whole eggs
Crack the eggs, keeping the last shell intact from the top to use as a measure.
Crepe batter measured by the eggshell
▶ 34:24
  • salt
Add salt and mix by hand.
▶ 34:49
  • flour
Add one spoon of flour per egg, a little at a time, mixing until no lumps remain.
▶ 35:35
  • water
Add one eggshell of water per egg to make a runny batter.
▶ 35:51
  • extra virgin olive oil
Heat extra virgin olive oil in the pan until hot.
Cooking the crepes
▶ 36:27
Pour in batter and swirl quickly with the wrist; turn with a fork; under 30 seconds per crepe.
▶ 37:38
  • parmesan
Sprinkle parmesan on the cooled crepes, roll them up like spring rolls and stack in a bowl.
Rolling the crepes and adding the broth
▶ 38:04
Pour the broth over the crepes to soak them and serve.