This parmesan rind broth is like a cheat code. It instantly adds an irresistible umami, salty, cheesy depth to whatever you’re cooking. There’s no better parm than Vacche Rosse cheese. If you’re an aficionado, chances are you’ve accumulated a hoard of rinds somewhere in the back of the fridge. This broth is their highest calling. Use it for our Marcella Hazan-inspired white bean soup, a decadent porcini risotto, or a super savory tomato one. You can’t go wrong!
TIME: 2 hr 45min
YIELD: Approx. 1.8L / 8 cups
Ingredients
- Extra virgin olive oil, 1 tbsp
- Onion, one large, quartered
- Garlic, one head, sliced in half crosswise
- Black peppercorns, 1 tsp
- Vacche Rosse cheese rinds, 175g / 0.5 lbs
- Fresh parsley, 10-20 sprigs
- Fresh thyme, 4-6 sprigs
- Bay leaves, 2
Preparation
- If necessary, use a vegetable brush to scrape away any dyes on the cheese rinds under running water. Heat 1 tbsp extra virgin olive oil in your stock pot. Sear the quartered onion and head of garlic, cut sides down, until golden (2-4 minutes). Add the peppercorns to the pot and toast for a minute or so. Finally add 2.8 liters /12 cups of water, the cheese rinds, and herbs.
- Bring to a gentle boil, then reduce to a low simmer for 2 1/2 hours. Stir occasionally to prevent the rinds from sticking to the bottom of the pan, and skim away any impurities that rise to the surface.
- Allow to cool to room temperature, then strain through a fine-mesh sieve. Store in the fridge or freezer until ready to use.
Use it for:
White Bean Soup with Parmesan Broth
