Best 4 Brodo Di Parmigiano Parmesan Broth Recipes
Brodo di Parmigiano, or Parmesan broth, is a classic Italian broth made with Parmigiano-Reggiano cheese rinds, vegetables, and water. It is a flavorful and versatile broth that can be used in a variety of dishes, such as soups, risottos, and pasta dishes. With its rich, cheesy flavor, this broth adds a special touch to any dish it is used in. It is a simple yet elegant dish that can be prepared in a few easy steps.
Check out the recipes below so you can choose the best recipe for yourself!
TORTELLINI IN PARMESAN BRODO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.
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.
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.
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.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your broth will be. Look for Parmigiano-Reggiano cheese that is at least 24 months old and has a nutty, flavorful taste. Use fresh vegetables and herbs, and avoid using bouillon cubes or powders.
- Simmer the broth for a long time: The longer you simmer the broth, the more flavor it will develop. Simmer the broth for at least 2 hours, or up to 4 hours for a richer flavor.
- Strain the broth before using: This will remove any impurities or sediment from the broth. You can use a fine-mesh sieve or a cheesecloth-lined colander to strain the broth.
- Use the broth in a variety of dishes: Parmesan broth is a versatile ingredient that can be used in a variety of dishes. Use it to make soups, stews, risottos, sauces, and gravies. You can also use it to braise vegetables or meat.
Conclusion:
Parmesan broth is a delicious and flavorful ingredient that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. So next time you are looking for a flavorful and versatile ingredient, reach for Parmesan broth.
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