It was a great pleasure to meet and interview the charismatic and utterly talented Celebrity Chef Aldo Zilli last week to discuss his role in Centrepoint‘s (homeless charity for young people) The Big Broth initiative. This charity campaign will give one lucky amateur cook the chance to have their delicious recipe produced by Yorkshire Provender and sold in Waitrose stores across the UK in Winter 2018, with a donation from each pot sold going to the charity.
The money raised will help give vulnerable young people a safe place to stay, tackle health problems and find work.
For soup-er inspiration go check out Aldo’s chicken broth with bread and Parmesan dumplings. I need to have him share a vegan recipe next as I’ve since become vegan (this is an updated post).
For the broth:
- 1 full chicken
- 2 carrots (diced)
- 2 celery (diced)
- 1 onion (diced)
- 60g salt
- 5 litre water
- 500g ice
- 2 bay leaves
- 40g parsley (whole)
- 20g Olive oil
Heat the oil, add diced carrots, celery and onion.
Once crispy add the water.
Add the ice and then the chicken.
Leave on a slow boil.
When water has evaporated by approx. 50% (approx. 1.5 hour) take out the chicken and vegetable and remove fat residue.
Take broth and return boil.
For the dumpling:
- 400g Chopped Ciabatta (2 day old – needs to be dry)
- 1 garlic
- 80g pecorino cheese
- 100g unsalted butter
- 20g parsley
Mix all ingredients into a dough. Check consistency. If dry add more butter.
Once mixed, separate the dough into small dumplings and keep refrigerated 3-4 hours.
Add dumplings to the broth and cook for 1.5 minutes.