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1
In a large, heavy-bottomed pot, melt the butter and the lard over low heat.
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2
Add the onions and cook slowly, allowing them to develop a rich brown color.
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3
Once the onions have cooked for about 20 minutes, add the flour and stir through.
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4
Add the wine, milk and stock, then gently stir.
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5
Cook 10 minutes more, at a high simmer.
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6
Whisk in the eggs and cheese and continue to cook until the liquid thickens to stew consistency.
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7
Season with salt and pepper.
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8
Grill each slice of bread, drizzle with oil and serve with the cipollata in warme
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9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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10
Add all the chicken parts and brown all over, stirring to avoid burning.
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11
Remove the chicken and reserve.
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12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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13
Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.
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14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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17
Stir the stock to facilitate cooling and set aside.
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18
Refrigerate stock in small containers for up to a week or freeze for up to a month.
