BRODO DI PARMIGIANO (PARMESAN BROTH)

Brodo di Parmigiano (Parmesan Broth) image

Provided by Linda Miller Nicholson

Yield Makes 2 quarts brodo

Number Of Ingredients 12

1 pound Parmigiano-Reggiano cheese rinds (see note)
1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli's Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)
2 yellow onions, peeled and coarsely chopped
2 russet potatoes, coarsely chopped
2 carrots, coarsely chopped
1 garlic head, halved crosswise
13 bay leaves
11 fresh thyme sprigs
1 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 teaspoon juniper berries
1 bunch fresh parsley

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.