Parm Broth

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If you get a piece of Parmigiano Reggiano with the rind on, you just got yourself a bonus. After you’ve nibbled and grated away every last bit, wrap your rinds in plastic and toss in the freezer. Save up until you have a pound or about 5 pieces. Be patient while saving! The reward will be a delicate, buttery stock of liquid gold, suitable for sipping as a first course, using in risotto or mashed potatoes. Buon appetito!
Parm Broth
1 pound Parmigiano Reggiano rinds
3 garlic cloves
2 sprigs thyme
1 bay leaf
3 quarts water

  1. Rinse the Parm rinds to remove any mold or crusty bits.
  2. With the skins still intact, pierce each garlic clove with a sharp knife.
  3. Put all ingredients in a large stock pot and bring to a low boil over medium high heat. Lower the heat to medium low and simmer for 3 hours. Strain through a sieve and store in the refrigerator up to 1 week or freezer up to 1 month.