Tutano Consommé

Name: Tutano Consommé
Yield: 12
Ingredients: 2 kg of bones with tutano; 4 liters of water; 2 medium carrots, cut into pieces; 2 bunches of parsley with leaves; 1 medium onion, cut into pieces; 1 bunch of celery; 1 sprig of fresh oregano; salt and black pepper to taste; 4 tablespoons of chopped parsley; 1/4 cup of Porto-style wine

1
2 kg of bones with tutano
2
4 liters of water
3
2 medium carrots, cut into pieces
4
2 bunches of parsley with leaves
5
1 medium onion, cut into pieces
6
1 bunch of celery
7
1 sprig of fresh oregano
8
salt and black pepper to taste
9
4 tablespoons of chopped parsley
10
1/4 cup of Porto-style wine

Ingredients

1
2 kg of bones with tutano
2
4 liters of water
3
2 medium carrots, cut into pieces
4
2 bunches of parsley with leaves
5
1 medium onion, cut into pieces
6
1 bunch of celery
7
1 sprig of fresh oregano
8
salt and black pepper to taste
9
4 tablespoons of chopped parsley
10
1/4 cup of Porto-style wine

Directions

1
Bring to a boil in a large pot the bones, water, carrots, parsley, onion, celery, oregano, salt, and pepper
2
Reduce heat and simmer for 40 minutes
3
Strain the broth and remove any solids
4
Carefully extract the tutanos from the bones and place them on a plate
5
Refrigerate until ready to serve
6
Remove excess fat from the broth
7
After 30 minutes in the refrigerator, remove the tutanos and slice into thin strips
8
When serving, reheat the broth with the wine and chopped parsley
9
Heat well
10
Place slices of tutano in consommé cups and add the hot broth
11
Serve warm with buttered crackers and enjoy! Serve 12 portions.