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Parmesan Brodo

 2 Parmesan rinds
 2 carrots peeled and chopped
 3 celery stalk chopped
 4 ½ garlic cloves
 1 onion halved
 4 sprigs fresh oregano
 2 sprigs fresh thyme
 1 bay leaf
 5 whole peppercorns
 Salt to taste
 8 cups broth
1

To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt.

2

Add 8 cups broth and bring to a simmer over medium heat.

3

Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. (I simmered 6 hours)

4

Turn off the heat and allow the broth to cool slightly

5

Once cooled, strain Brodo, removing all solids. Place in containers. You can refrigerate or freeze until needed.