You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.
Ingredients
Step 1
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.
Step 2
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.
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Reviews (10)
Back to Topdried or fresh thyme? how much is a handful? for the love of all that is holy--how much is "a shake?" I don't mean these have to be super-precise measurements, but some kind of vague guideline would be helpful. Looking forward to re-rating this if these questions get answered--I'd have preferred not to rate it yet, but it seems that's not an option.
cate.acer4348
Cincinnati, Ohio
2/8/2021
Very good. I've got so many rinds I save for sauces. Loved finding this. There was a sour note in it that I can't identify. But I'm sure it will be great in soup.
oliveoil62
Ferndale, WA
1/18/2020
Great recipe. I've been using paremsan rinds in pasta sauces for years. BTW, there is NO WAX on authentic Parmesan. It obtains a rind after being soaked in salted brine, then aged for at least 12 months. You can find an excellent Reggiano Parmigiano at Costco.
susancforrest
California
8/13/2017
This is an excellent use for for parmesan rinds. My rinds do not have wax on them, but I would remove any wax before making broth if they did. I stir about every 20 minutes to prevent the rinds from sticking. I strain through a colander to remove the melted rinds. Then I strain the broth again through my bouillon strainer to catch the small stuff. This makes cleanup much easier. I usually make a double batch. It will keep up to a week, but it also freezes well.
skginnny
Northern NY
4/5/2017
Messy pot cleanup but well worth the trouble--This broth is heavenly and made the best Italian vegetable soup. Making another batch today for wild mushroom risotto. Followed directions as written and I can tell you try this once and you will never toss another Parmesan Reggiano find again
rttrask
Minneapolis
3/4/2017
Do you remove the wax before you use the rind?
bbgeel
SF Bay Area
3/2/2016
How long does this keep?
julienalt
Amsterdam, Netherlands
10/28/2015
How long does this keep?
julienalthuisi
Amsterdam, Netherlands
10/28/2015
Outstanding flavour.
technokidz
8/17/2015
Nice article, but if not for the picture I would have assumed that you separate and peel the garlic... Certainly not written for beginner cooks... and they are the ones that should know this great broth recipe!
StevieF
Central NY
2/9/2015
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