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.
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Gerald Walker
[email protected]I'm not sure if I have all of the ingredients for this recipe.
Rauf Ali
[email protected]This recipe seems a bit complicated.
John Chaz Maiya
[email protected]I'm not a big fan of Parmesan cheese, but I'm willing to try this recipe.
Arafat Mollah
[email protected]This recipe is a great way to use up leftover Parmesan rinds.
Candace Barber
[email protected]I can't wait to try this recipe! It sounds delicious.
Birung Victo
[email protected]This broth is the perfect way to add a touch of elegance to any dish.
El Metadore
[email protected]I've never made Parmesan broth before, but this recipe was so easy to follow. I'm definitely going to make it again.
Ibad Ahmed Khan
[email protected]This broth is a game-changer! It's so flavorful and versatile.
Merapelo Lesole
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover Parmesan rinds.
Sbusiso Mbuyazi
[email protected]This is my new favorite broth recipe! It's so easy to make and it tastes amazing.
Mr HackaR
[email protected]This broth is so flavorful and versatile. I've used it to make everything from soup to risotto to pasta dishes.
Top Master
[email protected]I've made this broth several times now, and it's always a hit. It's the perfect addition to soups, stews, and risottos.
Ahmed Shaair
[email protected]This recipe is so easy to follow, and the results are amazing. I love the way the Parmesan flavor complements the other ingredients in the broth.
Arbab Nawaz
[email protected]I'm not a huge fan of Parmesan cheese, but I decided to try this recipe anyway. I'm so glad I did! The broth is delicious, and it's a great way to use up leftover Parmesan rinds.
Moeez Ansari
[email protected]This broth is amazing! I used it to make pasta soup, and it was the best soup I've ever had. The Parmesan flavor really shines through.
Ambrosia Midkiff
[email protected]I've always been a fan of Parmesan cheese, but I never would have thought to use it to make broth. This recipe is a game-changer! The broth is so flavorful and versatile.
Robert E. Jr
[email protected]This Parmesan broth is a revelation! The flavor is so rich and complex, and it's so easy to make. I used it to make risotto, and it was the best risotto I've ever had.