Pasta Madness

Parmesan Broth

Serve with:

Ingredients

  • 5 large Parmigiano-Reggiano rinds
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 2 garlic heads, cut in half crosswise to expose the cloves
  • 1 yellow onion, unpeeled, halved, and root trimmed
  • 1 large carrot, trimmed, roughly peeled, and cut into large pieces
  • 2 celery stalks, trimmed and cut into large pieces
  • 5 sprigs fresh thyme
  • 5 sprigs fresh parsley
  • 2 bay leaves
  • 2 teaspoons (6 grams) whole black peppercorns
  • 12 to 16 cups (2.8 to 3.8 liters) cold water
  • Kosher salt

Directions

  1. Wipe the cheese rinds clean and grate off the top layer of the exterior. To prevent the rinds from sticking to the bottom of the pot, wrap them in cheesecloth and tie a knot at the top (you can skip this step but make sure to stir the broth occasionally).
  2. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high. Add the garlic and onion, cut sides down, and cook until slightly caramelized, 2 to 3 minutes.
  3. Add the rinds, carrot, celery, herbs, bay leaves, and peppercorns to the pot, as well as enough cold water to cover and a big pinch of salt. Bring to a boil, then immediately reduce to a bare simmer.
  4. Cook the broth, uncovered, until golden and reduced by about half, 2 to 2½ hours. 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. If using the broth on its own, season to taste; if reserving as an ingredient for other soups or braises, leave it as is.
  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.
  6. 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.

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