Best 2 Brodo Di Parmigiano Parmesan Broth Recipes
**Parmesan Broth: A Culinary Symphony of Umami and Aromatic Delights**
Indulge in the exquisite flavors of Parmesan broth, a culinary masterpiece that elevates soups, stews, and risottos to new heights of savory richness. This versatile broth, crafted from the harmonious blend of Parmesan rinds, aromatic vegetables, and herbs, embodies the essence of Italian cuisine with its robust umami flavor and enticing aromas. Discover the secrets behind this culinary treasure as we delve into the depths of its preparation, unlocking the culinary secrets that make it an indispensable ingredient in any chef's arsenal. From the classic Parmesan broth, a cornerstone of Italian cooking, to its variations infused with the vibrant flavors of mushrooms, tomatoes, and herbs, each recipe unveils a unique symphony of tastes and textures that will tantalize your taste buds. Embrace the culinary journey that awaits, and let the Parmesan broth become your gateway to culinary excellence.
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.
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 ingredients, the better the broth will be. Look for high-quality Parmesan cheese, and use fresh vegetables and herbs.
- Roast the vegetables: Roasting the vegetables before adding them to the broth will add a deeper flavor.
- Use a variety of vegetables: Don't be afraid to experiment with different vegetables. Some good options include carrots, celery, onions, leeks, and fennel.
- Add herbs and spices: Herbs and spices can add a lot of flavor to the broth. Some good options include rosemary, thyme, bay leaves, and black peppercorns.
- Simmer the broth for a long time: The longer the broth simmers, the more flavorful it will be. Aim to simmer the broth for at least 2 hours, or even longer if you have time.
- Strain the broth: Once the broth is finished simmering, strain it through a fine-mesh sieve to remove any solids.
- Store the broth properly: Brodo di parmigiano can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Use the broth in a variety of dishes: Brodo di parmigiano can be used in a variety of dishes, including soups, stews, risotto, and pasta dishes.
Conclusion:
Brodo di parmigiano is a delicious and versatile broth that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator or freezer for later use. So next time you are looking for a flavorful and nutritious broth, give brodo di parmigiano a try.
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