Description
Learn how to make your own Parmesan Broth. You can add flavor to soups, sauces and pasta with this easy home made broth.
Ingredients
Units
Scale
- 15ml (1 tablespoon) olive oil
- 1 large onion, chopped
- 2 stalks celery, including some leaves, sliced
- 2 large carrots, cut into 1cm (1/2 in) slices
- 1 garlic bulb, halved
- 8 sprigs fresh parsley
- 6 sprigs fresh thyme
- 2 bay leaves
- 2g (2 teaspoons) whole black peppercorns
- 225g (1/2 pound) Parmigiano Reggiano rinds
- 2.5L (10 cups) water
Instructions
- Heat the oil in a large stockpot.
- Fry the onion, celery, carrots and garlic over a high heat for 5 minutes, stirring frequently.
- Add the parsley, thyme, bay, peppercorns, Parmigiano Reggiano rinds and water. Bring to a boil.
- Lower the heat and simmer for 2 hours. Give the bottom a stir every now and then to prevent the rinds from sticking. The broth should taste robust, smell aromatic and should have approximately halved during the cooking process.
- Strain through a fine-mesh sieve and serve immediately. Alternatively, it will keep in the fridge for 4 days or 3 months in the freezer.
Notes
- For best results, chop the vegetables as finely as you can. The more exposed surface area, the greater the flavour yielded.
- The vegetables used in this recipe form the basis of any stock. You can play around with other types of vegetables to influence the flavour, such as broad bean pods, corn cobs, fennel, bell peppers, pea pods, chard, celeriac, marjoram, basil, potato parings, dried ceps, leeks or asparagus stalks.
- If you're struggling to get bay leaves, check out one of these bay leaf substitutes.
- If you find that you have plenty of celery left-over, please don't waste it! Check out my guide on freezing celery to make sure this underrated vegetable doesn't go to waste. Or you can check out these celery alternatives!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Boil
- Cuisine: Italian
Keywords: parmesan broth, parmesan stock recipe, parmesan cheese recipe, parmigiano reggiano recipe, risotto stock, soup stock