1 large red onion
1/2 medium-size leek
2 ribs celery
2 large carrots
2 plum tomatoes, halved
2 sprigs parsley
1 large stem basil leaves
1 whole chicken, about 3 pounds, skinned
12 ounces beef shank, on the bone
1 teaspoon salt
1 cube Knorr chicken bouillon (optional)
7 tablespoons butter
1/3 cup cream of instant farina
1/3 cup grated Parmigiano-Reggiano
Salt and white pepper to taste
1/2 teaspoon grated nutmeg
Broth: Lightly roast the onion and leek over a gas flame or under a broiler until they start to char, turning occasionally. Put all the vegetables, the herbs, and the peppercorns in a cheesecloth bag, and tie with string. Bring 3 quarts of water to a boil in a large stock pot. Add the chicken, beef, salt, and bag of vegetables to the pot, return to a boil, and simmer for 1 hour. Strain the broth, and add the bouillon cube. (The stock can be kept in the refrigerator for several days or frozen for a month. If broth is refrigerated, skim the fat from the surface before reheating.)
Frittata: Melt 6 tablespoons of the butter. Pour into a bowl, add eggs, farina, cheese, and seasonings, and whisk together well. Melt the remaining tablespoon of butter in a 10-inch nonstick pan over medium heat. Pour the frittata mixture into the pan.
Once the mixture has set, turn the frittata over. Set aside to cool on a paper towel, before cutting into 1/2-inch cubes or thin strips. Return the broth to a boil, add the diced frittata, and cook for 1 minute. Serve immediately.
Photograph by Beatriz Da Costa.