The crust from a piece of Parmigiano Reggiano on
250 grams
10Fresh parsley twigs
2Bay leaf
2Cloves
5Literswater
1Tbspwhole 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.