Parmesan Broth
A rich, flavorful broth made from Parmesan rinds, aromatic vegetables, and herbs. This versatile broth can be used as a base for soups, pastas, and beans.
Ingredients
- •1 head halved head of garlic
- •1 whole quartered onion
- •2 tablespoons olive oil
- •1 handful thyme
- •3 sprigs parsley
- •1 leaf bay leaf
- •1 teaspoon black peppercorns
- •1 cup dry white wine
- •1 pound Parmesan rinds
- •8 cups water
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
120 min
