BRODO DI PARMIGIANO (PARMESAN BROTH)
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Provided by Linda Miller Nicholson
Categories HarperCollins Soup/Stew Parmesan Onion Carrot Garlic Thyme Potato Parsley Peanut Free Wheat/Gluten-Free
Yield Makes 2 quarts brodo
Number Of Ingredients 12
Steps:
- Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
- Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month.
- Variations:
- To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
- To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
