Broth Made with Parmigiano Reggiano Rind
Italians are very resourceful in using their ingredients making sure not to throw away anything - especially the rind of the Parmigiano Reggiano! When you near to the end of your cheese and down to the rind add it to soups, sauces, beans and broths to enhance the flavor. Once placed in the pan, the rind will become malleable in the heat, and will not completely disintegrate. Remove the rind, once ready to serve.
- 1 Large Carrot (Roughly chopped)
- 2 Medium Onions (Roughly chopped)
- 4 every Stalks (Roughly chopped)
- 8 cups Cold Water
- 1 bouquet garni
- 10 ounces Parmigiano Reggiano Rinds
In a large pot, drizzle a generous amount of extra virgin olive oil and cook the carrot, onions, and celery generously seasoning them.
Cover all the vegetables with cold water and add the bouquet garni with the Parmigiano Reggiano rinds and bring to a boil
After brought to a rapid boil, lower the heat and let is simmer for up to 3 hours.
Strain the broth and use immediately in your next risotto, pasta, or soup!