A decent stock is essential for many dishes, such as risotti and slow-cooked dishes. Vegetarians will be pleased that most stock used in Tuscany is vegetable stock.
- 2 litres (4 pints) water
- 2 onions
- 2 carrots
- 2 sticks celery
- 2 organic vegetable stock (bouillon) cubes
- 6 cloves
- Other vegetables (tomatoes, courgettes/ zucchini)
- Wash and peel the vegetables. Stud the onions with the cloves.
- Add everything to a large pot, bring to the boil, and then simmer for at least an hour (but the longer the better).
Some Italians use tomatoes and zucchini in their vegetable stock in the sum- mer months.