Have a piece of Tuscany right in Your own home, with this Tuscan veal broth recipe. The delicious taste of veal in a scrumptious homemade beef stock and slowly cooked to perfection with fresh vegetables is the perfect Tuscan dish to serve at Your next dinner.

Ingredients

• 2oz dried peas (soaked for 2 hours and drained)
• 2lb boned neck of veal (diced)
• 2pt beef stock
• 2oz barley
• 1 carrot (diced)
• 1 turnip (diced)
• 1 leek (thinly sliced)
• 1 red onion (finely chopped)
• 4oz tomatoes (chopped)
• 1 sprig of fresh basil
• 4oz dried vermicelli
• salt and freshly ground black pepper

Preparation

Place the peas, veal, beef stock and 1pt water in a large pan. Bring the mixture to a boil over a low heat. Using a slotted spoon, skim off any scum that rises to the surface. When all the scum has been removed, add the barley and a pinch of salt. Simmer gently over a low heat for 25 minutes.

Then add the carrot, turnip, leek, onion, tomatoes and basil to the pan, and season with salt and pepper. Leave to simmer for about two hours, skimming the surface from time to time to remove any scum. Remove the pan from the heat and set aside for two hours.

Finish by setting the pan over a medium heat and bring to the boil. Add the vermicelli and cook for 12 minutes. Season with salt and pepper, then remove and discard the basil and serve immediately.

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