Italian pancake soup "scrippelle in brodo"

Ingredients:

Pancakes

• 4 eggs
• 2 tbsp. milk
• 1 bunch of parsley, leaves finely chopped
• 3/4 tbsp. grated parmesan into the broth and 1 tbsp. l. for pancake dough
• A pinch of grated nutmeg
• 3 tbsp. flour
• 6 cups brown chicken broth (recipe included)
• 1/4 teaspoon salt
• Ground black pepper
• 2 tbsp. pork or chicken fat

Brown chicken broth

• 2 tbsp. l. olive oil
• 1.6 kg chicken wings, backs and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped
• 4 stalks celery, coarsely chopped
• 2 tbsp tomato paste
• 1 tbsp. black peppercorns
• 1 bunch of parsley stems

Preparation:

1. Pancakes
   
   In a medium bowl, whisk the eggs with the milk, parsley, 1 tablespoon of Parmesan, and nutmeg. Gradually whisk in the flour, continuing to whisk. If necessary, add a little water for a thinner batter. Refrigerate the pancake batter for 30 minutes.
2. Bring the chicken broth to a boil in a saucepan over high heat. Season with salt and pepper. Reduce the heat, letting the broth simmer until ready to serve.
3. In a nonstick pan, heat a little fat until sizzling and pour in a small amount of the batter. Cook for 1-2 minutes on each side. Remove the pancake from the pan and repeat with the remaining batter.
4. To serve, divide the pancakes evenly into preheated soup bowls. Sprinkle with a little of the remaining cheese. Pour the hot broth over the pancakes and serve.
5. Brown chicken broth
   
   In a large, heavy-bottomed saucepan, heat the oil over high heat until it begins to smoke. Add the chicken bones, backs, and wings and brown them on all sides, stirring to prevent burning. Remove the chicken pieces and set aside. Add the carrots, onions, and celery and cook until tender and browned. Return the chicken pieces to the saucepan and pour in 3 quarts of water. Add the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to prevent the chicken and vegetables from sticking to the bottom. Once it reaches a boil, reduce the heat and simmer, skimming off excess fat occasionally, until the liquid has reduced by half, about 2 hours. Remove from the heat, strain, and press down on the sediment with the bottom of a ladle to extract all the liquid. Stirring the broth will speed up the cooling process. In small containers, the broth can be stored in the refrigerator for about a week, and in frozen form for up to a month.