Christmas at Piazetta Milu' - Chicken Consomme' by Chef Luigi Salomone

Michelin starred chef Luigi Salomone of Piazzetta Milu talks to me about his Christmas lunch menu. In this 'episode', I have a chance to hear straight from the chef how he prepares his version of minestra maritata aka wedding soup that he intends to serve as an appetizer/aperitif/ First of all, Salomone prepares 2 separate broths; one using chicken and the other beef, that are boiled gently for about 6/7 hours. He then clarifies them, 'marries' them (combines them) and adds greens found around Campania this time of year like the 'minestra nera'. For this particular dish, his chicken consomme', the chef uses his chicken broth. All that's missing is a comfy pair of slippers and a roaring fire in the fireplace!

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