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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Michael Barrientes
b@yahoo.comThis is a great recipe for a flavorful and versatile broth. I've used it in soups, stews, and sauces, and it's always been a hit.
Linda Tompkins
tompkins.linda@yahoo.comThis broth is delicious and so easy to make. I've used it in a few different dishes and it's always been a hit.
Jody Lynn Hill
ljody50@aol.comThis broth is a great way to use up leftover Parmesan rinds. It's also a great way to add flavor to soups and stews. I'll definitely be making this again.
Eyad Faisalx
f15@aol.comI'm not a huge fan of Parmesan cheese, but I really enjoyed this broth. It's very flavorful and it adds a nice depth of flavor to soups and stews.
Finn East
f-east1@hotmail.frThis is the best Parmesan broth recipe I've ever tried. It's so easy to make and it tastes amazing. I'll definitely be making this again.
Boyd Khondowe
k_b45@gmail.comThis broth is a great way to add a touch of elegance to any dish. I've used it in soups, risottos, and even as a marinade. It's always a hit with my guests.
tulsi Go
tg@yahoo.comI've been making this Parmesan broth for years and it's always a hit. It's so easy to make and it adds so much flavor to any dish. I love using it in soups, stews, and sauces.
Md milon Hossen
hossen_m@hotmail.comThis broth is delicious! I used it to make a soup and it was the best soup I've ever had. The flavor is amazing.
Ranu Begum
begum.ranu@hotmail.comI was really impressed with this Parmesan broth. It's so easy to make and it tastes amazing. I've used it in a few different dishes and it's always been a hit. I highly recommend this recipe.
Linda Carter
c-l@aol.comI'm always looking for new ways to add flavor to my dishes, and this Parmesan broth is a great option. It's easy to make and adds a delicious depth of flavor to soups, stews, and sauces. I'll definitely be using this recipe again.
Meer Hassan
hmeer@gmail.comThis is the best Parmesan broth I've ever had. It's so rich and flavorful, and it really elevates any dish. I'll definitely be making this again and again.
MD HAFIZ
h-m@gmail.comThis broth is a lifesaver! I'm not a great cook, but I can always make a delicious soup or stew with this broth. It's so flavorful and makes me look like I know what I'm doing.
Sakib Hawlader
hawlader_sakib@aol.comI love this recipe! It's so easy to follow and the broth turns out perfect every time. I've used it in soups, stews, and even as a marinade. It's a great way to add flavor to any dish.
Ranidu Piumal
rp@hotmail.comThis broth is amazing! I used it to make a risotto and it was the best risotto I've ever had. The flavor is so rich and complex.
Carter Myszka
carter_myszka@hotmail.comI was skeptical at first, but this Parmesan broth is surprisingly delicious. It's so easy to make and adds a touch of elegance to any dish.
St gaming World
world@hotmail.comThis Parmesan broth is a game-changer! It adds an incredible depth of flavor to soups, risottos, and sauces. I've already made it twice and can't wait to experiment with it further.