Recipes for Parmigiano Reggiano Broth
Parmigiano Reggiano Broth
One more thing you can use Parmigiano Reggaino for is a broth. You can use the crust
when making a broth.
when making a broth.
Equipment
- Saucepan
Ingredients
- 1 Yellow onion
- 5 Medium carrots
- 2 Garlic cloves
- 2 Celery bars with blast
- 1 Medium tomato
- 1 Squash
- 1 Potato
- 1
The crust from a piece of Parmigiano Reggiano on 250 grams
- 10 Fresh parsley twigs
- 2 Bay leaf
- 2 Cloves
- 5 Liters water
- 1 Tbsp whole peppercorns
- Taste with salt
Instructions
- - Wash the tomato and remove the seeds.
- - Wash, peel and chop the vegetables
- - Wash the cheese crust and put everything in a pot
- - Sow on low heat for three hours from
that it starts to boil. - - Strain the broth when done.
- - Store in a refrigerator for four days or i freezer in smaller portions for up to three months.
Notes
Tip: Set the water in the freezer before you start cutting the vegetables. By using ice cold
water gives you much more flavor from the vegetables as the temperature in the saucepan rises.
water gives you much more flavor from the vegetables as the temperature in the saucepan rises.
