A soul-soothing Parmesan broth, perfect as a base for pasta in brodo or other soups, braising liquids, and sauces. This recipe emphasizes using Parmigiano-Reggiano rinds for depth of flavor.
Wrap the parmesan rinds in cheesecloth to prevent sticking to the pot. Cut the tops off the garlic bulbs to expose the cloves. In a large stockpot, heat a couple tablespoons of olive oil over medium-high heat. Add the garlic bulbs and onion (cut-side down) and cook until caramelized, about 3 minutes. Add the cheese rinds, carrot, celery, herbs (thyme, parsley, bay leaves), and black peppercorns, followed by 12-16 cups of water, ensuring everything is mostly submerged. Bring to a boil, then immediately reduce to a bare simmer. Cook the broth until it’s golden in color and reduced by half, approximately 2½ hours. When done, strain the broth through a fine-mesh sieve. Season to taste with salt. Enjoy!
