Don’t throw out those Parmigiano Reggiano rinds! As you finish a piece of Parmigiano Reggiano, throw the leftover rind into a plastic zip lock bag or airtight container and store it in your freezer. Once you have 1 pound, you can turn them into a flavorful broth that can be used in a variety of ways.
Parmigiano Reggiano Brodo
Makes approximately 2 quarts
Ingredients
3 tablespoons extra virgin olive oil
1 head garlic, top sliced off to expose the cloves
1 yellow onion, sliced into quarters
1 pound Parmigiano Reggiano rinds
6 sprigs fresh thyme, tied together in a bundle
2 bay leaves
1 tablespoon black peppercorns
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. When the oil is shimmering, add the onion and garlic. Sauté until lightly browned, about 5 minutes.
- Add the Parmigiano Reggiano rinds, thyme, bay leaves, and peppercorns to the pot and cover with 10 cups of cold water. Stir to ensure that the Parmesan rinds are not sticking to the bottom of the pot.
- Bring the water to a boil, then reduce the heat and simmer the broth uncovered, for 2 hours, stirring periodically to ensure that the rinds are not sticking to the bottom of the pot.
- Strain the solids and discard. If not using the broth right away, transfer it to two quart containers and store it in the refrigerator for up to one week or freeze for up to 3 months. (Do not be concerned if the fat congeals at the top. It will melt back into the soup upon reheating.)
Uses: Tortellini en Brodo, as a base for soups or stews, in risotto, as a base for sauces, and more.
