Recipe: Parmesan Stock.
A truly-flavorful meatless broth.
We Americans think it’s a sin that we buy a wedge of Parmesan by weight and have to pay for that inedible rind. But grammas in Italy don’t waste a thing and turn that rind into a heavenly broth. Unbelievably rich, this broth can be used for soups, couscous or just on its own. It’s a great way to make use of your not-so-fresh vegetables, peels, clippings etc. Start with:
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves of garlic (crushed)
- Rind from of a wedge of parmesan
- 4 cups water
Pop the olive oil, onion and garlic in the stock pot and sauté over a medium heat until the onions are golden. Add water and rind. This is great as it is, but if you have vegetables luring around you can add:
- Bell Peppers
- Mushrooms (loaded with umani)
Dried vegetables also work. You can also add a variety of herbs like:
- Bay Leaf
- Celery Seed
- Cayenne (just a little)
- Mustard (seed or powder)
- Salt (go light and add more if needed later)
- Black Pepper
- Entube Umeboshi Plum Paste (loaded with umani)
This is also a great way to make use of your not-so-fresh herbs.
- Simmer for a few hours.
- Cool and strain.
Keeps in the fridge a week or frozen for months.
If you have a wedge of parmesan, this stock is simple to make. Even if you don’t, you might inquirer at your local cheese shop or gourmet store if they sell parmesan rind. You can also freeze your cheese rinds for making broth later.
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