we start roasting the bones and the black pudding so that they acquire more flavor and the broth is powerful. We can do this in the oven, placing these ingredients, with a little oil, on a tray and letting them brown.
we can do it too in the saucepan in which we will later make the broth. Personally, I find this second option cleaner, more comfortable, faster and cheaper, so it’s the one I normally use.
When flesh and bones have taken colorAdd the chopped carrots, celery and green part of the leek. Cover with plenty of water and bring to a boil. Lower the heat and skim off so that the broth is very clean. Cover the saucepan and cook over low heat for 90 minutes.
In the meantime season the minced meat with salt, pepper and a little cognac. With the help of a teaspoon we fill the galets pasta.
When the broth is ready, strain it and season to taste. We put the stuffed galets in it and let it cook for a few 10-12 minutes approximately, according to the manufacturer. We serve immediately.