Parmesan Broth Recipe
- 1 halved head of garlic
- 1 quartered onion
- olive oil, enough to sauté garlic and onion
- 1 handful of thyme
- Sprigs of parsley
- 1 bay leaf
- 1 shake of black peppercorns
- 1 cup of dry white wine
- 1 pound Parmesan rinds
- 8 cups of water
- I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.
- The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.
