{"id":39435,"date":"2023-11-20T15:37:00","date_gmt":"2023-11-20T14:37:00","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=39435"},"modified":"2025-02-04T18:11:58","modified_gmt":"2025-02-04T17:11:58","slug":"parmigiano-stock","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/parmigiano-stock\/","title":{"rendered":"Homemade Parmigiano stock recipe (with rind)"},"content":{"rendered":"

In Italian kitchens, the stock is a staple recipe with several uses.
\nAll the broths share the same main ingredients and preparation method: water, vegetables (almost always the base is one stick of celery with the leaves, one skinless white onion, and one whole carrot), and salt.
\nThen, there is the ingredient that gives a specific taste.<\/strong><\/p>\n

Again, for both, the cooking is slow: once it comes to an initial boil, it should immediately be put on low, with the lid just cracked, and never come to a complete boil again. Also, it should never be stirred with a spoon.<\/p>\n

During the long, slow simmering process, the ingredients transfer substances and sigh words into the water that transform the liquid into something versatile and flavorful that you can sip au naturel <\/em>or add a great cook’s touch to other dishes.<\/p>\n

For me, broth is a dish of comfort, also perfect to waste. It is a dish that reminds me of the joy of waiting for things.<\/p>\n

I associate the scent of the stock pot with holidays and Sunday lunches.
\nI remember its embracing essence released from the kitchen in the early morning.
\nAnd once I entered, the water vapor on the window transformed the kitchen into a cozy cocoon.<\/p>\n

 <\/p>\n

\"Homemade<\/p>\n

The stock pot<\/h4>\n

In Italy, from region to region and from home to home, the composition of the stock pot changes.<\/p>\n

On the blog, you can find recipes from my home, tested by decades of stock pots and which, over time, I have shared with many friends and blog readers.<\/p>\n