Instead of cutting your knuckles trying to grate Parmesan close to the rind, keep your scraps in a resealable bag in your fridge. Once you’ve saved up about a pound’s worth of odds and ends—which wouldn’t take too long in my house—use them to make this rich, perfumed broth. Mushroom trimmings or pancetta pieces would also make nice additions, but avoid any vegetables that are too strongly flavored or they will overwhelm the flavor of the cheese.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine all the ingredients in a large stockpot over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour to 1 hour and 15 minutes, until the broth is richly flavored and aromatic. Strain through a sieve lined with cheesecloth. Use immediately, or freeze in ice-cube trays, and then transfer to a large resealable bag. The broth will keep in the freezer for up to 2 months.
Variation: Prosciutto Broth
Step 2
Use the same quantity (1 pound) prosciutto rinds, end, and bits. If you don’t use as much prosciutto as I do and want to make the broth, ask your butcher for some scraps you can buy for cheap. Chill the broth and skim the fat before using or freezing.
