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Brodo: Homemade Parmesan Broth

How to Make Brodo: Homemade Parmesan Broth


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  • Author: Linda Schneider
  • Total Time: 2 hours 10 minutes
  • Yield: 2 quarts 1x

Description

Brodo, Parmesan Broth, is a flavorful and aromatic stock that is a staple in many Italian kitchens. You’ll never throw out a Parmesan rind again.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, quartered
  • 1 large head of garlic, sliced cross-wise
  • 2 quarts of water
  • A few large Parmesan rinds (~ 8 ounces)
  • A few sprigs of thyme
  • A few sprigs of parsley
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns

Instructions

  1. Sautéing the Vegetables (Optional): If choosing to sauté the vegetables first, heat the olive oil in a large soup/stock pot over moderate heat. Add the onion and garlic and cook until they begin to soften and brown slightly.
  2. Adding Ingredients: To the pot, add the water, Parmesan rinds, thyme, parsley, bay leaf, and peppercorns.
  3. Simmering the Broth: Bring the mixture to a simmer and let it cook, partially covered, for at least 1 hour. For a deeper flavor, you can extend the simmering time up to 2 hours.
  4. Straining the Broth: Once the broth has simmered sufficiently, strain it to remove all the solids, leaving a clear, flavorful broth.

Recipe Notes

  • Parmesan Rinds: Save rinds from used Parmesan cheese as they are perfect for this recipe.
  • Flavor Enhancement: For a more intense flavor, roast the onion and garlic in the oven before adding them to the pot.
  • Vegetarian Option: Ensure the Parmesan used is vegetarian (some Parmesan uses animal rennet).
  • Storage: Brodo can be refrigerated for up to 5 days or frozen for later use.

Notes

  • Parmesan Rinds: Save rinds from used Parmesan cheese as they are perfect for this recipe.
  • Flavor Enhancement: For a more intense flavor, roast the onion and garlic in the oven before adding them to the pot.
  • Vegetarian Option: Ensure the Parmesan used is vegetarian (some Parmesan uses animal rennet).
  • Storage: Brodo can be refrigerated for up to 5 days or frozen for later use.
  • Prep Time: 10 mins
  • Cook Time: 120 mins
  • Category: broth, Main, Staple, Tips
  • Method: Simmering
  • Cuisine: Italian
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