Brodo di Parmigiano (Parmesan Broth)
A rich, savory Italian broth made from Parmigiano-Reggiano cheese rinds, aromatic vegetables, and herbs. This versatile broth can be used as a base for soups or reduced into a flavorful pasta sauce.
Ingredients
- •1 pound Parmigiano-Reggiano cheese rinds
- •1 small Italian sausage
- •2 whole yellow onions
- •2 whole russet potatoes
- •2 whole carrots
- •1 head garlic
- •13 leaves bay leaves
- •11 sprigs fresh thyme
- •1 tablespoon whole black peppercorns
- •1 tablespoon kosher salt
- •1 teaspoon juniper berries
- •1 bunch fresh parsley
Cooking Instructions
- 1.
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.
240 min
- 2.
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.
60 min
- 3.
To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
15 min
- 4.
To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.
20 min