Pasta Madness

Corn Broth

Serve with:

Ingredients

  • 2 large Parmigiano-Reggiano rinds
  • 4 large corn cobs, kernels removed and reserved for another use (like the filling here)
  • 1 yellow onion, unpeeled, halved, and root trimmed
  • 2 large garlic cloves, peeled and crushed
  • 6 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon (10 grams) whole black peppercorns
  • 12 to 16 cups (2.8 to 3.8 liters) cold water
  • Kosher salt

Directions

  1. Wipe the Parmigiano-Reggiano rinds clean and grate off the top layer of the exterior.
  2. Add the cheese rinds, corn cobs, onion, garlic, parsley, bay leaf, and peppercorns to a large heavy-bottomed pot or Dutch oven. Add enough cold water to cover and a big pinch of salt. Bring to a boil, then immediately reduce the heat to a bare simmer.
  3. Cook the broth, uncovered, until golden and reduced by about half, 2 to 2½ hours, stirring occasionally to prevent the cheese rinds from sticking to the pot. When it’s done, strain through a fine-mesh sieve into a heatproof bowl or container, pressing as much liquid as possible from the vegetables and cheese rinds with a spatula. If using the broth on its own, season to taste; if reserving as an ingredient for other soups, leave it as is.
  4. Bring the broth to a gentle boil. Add your pasta of choice—about 2½ ounces (75 grams) per serving—and cook, stirring often, until just shy of tender. Then turn off the heat, cover, and let stand for 2 minutes. Divide among bowls and top with black pepper.
  5. To store, transfer the broth to a heatproof container and cool it quickly (submerge it in an ice bath if you can). Refrigerate for up to 3 days, or freeze for up to 3 months.

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