Parm Broth
If you get a piece of Parmigiano Reggiano with the rind on, you just got yourself a bonus. After you’ve nibbled and grated away every last bit, wrap your rinds in plastic and toss in the freezer. Save up until you have a pound or about 5 pieces. Be patient while saving! The reward will be a delicate, buttery stock of liquid gold, suitable for sipping as a first course, using in risotto or mashed potatoes. Buon appetito!
Ingredients
1 pound Parmigiano Reggiano rinds*
3 garlic cloves
2 sprigs thyme
1 bay leaf
3 quarts water
*Items with an asterisk can be found at The Cheese Shop of Salem!
Directions
Rinse the Parm rinds to remove any mold or crusty bits.
With the skins still intact, pierce each garlic clove with a sharp knife.
Put all ingredients in a large stock pot and bring to a low boil over medium high heat. Lower the heat to medium low and simmer for 3 hours. Strain through a sieve and store in the refrigerator up to 1 week or freezer up to 1 month.