PROSCIUTTO-PARMESAN STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 4
Steps:
- Combine some prosciutto rinds or ends (or 4 ounces sliced prosciutto), a few pieces of Parmesan rind, 2 crushed garlic cloves, a rosemary sprig and 6 cups water.
- Bring to a boil, simmer, then strain.
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Aj Babin
[email protected]I've tried a lot of stock recipes, but this one is by far the best. It's so easy to make and it always turns out perfect.
Akeel Aziz
[email protected]This stock is the perfect addition to any soup or stew. It adds a depth of flavor that you can't get from store-bought stock.
Anusha Regmi
[email protected]I'm not a huge fan of stock, but this recipe changed my mind. It's so flavorful and versatile.
Duba Guyo Duba
[email protected]This stock is a great way to save money. You can use it in so many different dishes.
Lerato Mhlongo
[email protected]I love that this recipe uses simple, everyday ingredients.
Kyleigh Smith
[email protected]This stock is a great way to add flavor to soups, stews, and other dishes.
Mehedi Hasan Sakib
[email protected]I'm always looking for new ways to use prosciutto and Parmesan rinds. This recipe is a great way to do that.
Megah Wyne
[email protected]This stock is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
Am J
[email protected]I've never made stock before, but this recipe made it so easy. I'm definitely going to be making this again.
Cindy Kisa
[email protected]This stock is a great way to use up leftover vegetables. I always add a few carrots, celery stalks, and onions to the pot.
bianca fatia
[email protected]I'm not a big fan of prosciutto, but I loved this stock. The Parmesan rind added just the right amount of flavor.
Lizette Kerr
[email protected]This is the best stock recipe I've ever used. It's so easy to make and it always turns out perfect.
Andrea Wyatt
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The stock is so flavorful and versatile. I've used it in soups, stews, and even as a poaching liquid for chicken.
Saif Vai
[email protected]This stock is amazing! I used it to make a risotto and it was the best risotto I've ever had.
Timaima Nabula
[email protected]I've made this stock a few times now and it always turns out great. It's so easy to make and it's a great way to use up leftover prosciutto and Parmesan rinds.
salma Eladly
[email protected]This recipe was a hit with my family! The broth was flavorful and rich, and the prosciutto and Parmesan added a nice touch of saltiness and depth of flavor. I will definitely be making this again.