Best Brodo Di Parmigiano Parmesan Broth Recipes
PARMESAN BROTH
Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.
Provided by Julia Sherman
Categories soups and stews, appetizer, side dish
Time 2h45m
Yield About 9 cups
Number Of Ingredients 8
Steps:
- In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
- Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2 1/2 hours.
- Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.
PARMESAN BROTH
Provided by Alfia Muzio
Categories Soup/Stew Cheese Parmesan White Wine Parsley Bon Appétit
Number Of Ingredients 10
Steps:
- I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.
- The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then-the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.
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