2. Add the wine and stir, scraping up any brown glaze in the pan, until most of the liquid has evaporated. Transfer to an 8-quart stock pot. Add the romaine, tomatoes, nutmeg and enough water to cover the solids by 3 to 4 inches. Bring to a gentle bubble, partially cover, and simmer slowly for about 90 minutes.
3. Strain the broth into a large bowl, pressing down on the solids to extract as much flavor as possible. Cool and chill. Skim off any solidified oil from broth's surface. Refrigerate or freeze.
Copyright 1999, Lynne Rossetto Kasper
Since moving to the U.S. decades ago, Sruthi Pinnamaneni has been searching for American-made buffalo milk products. "There's just not enough buffalo milk to make them," she says. Steve Smith, who runs a buffalo dairy in Colorado, and Raffaele Mascolo, who brings milk to the U.S. from Italy, are two people who hope to change that.