Parmigiano stock
Turn leftover Parmigiano rinds into rich, flavorful homemade Parmigiano stock. Great in soup, risotto, pasta, and more
Servings 4 serves
Ingredients
- 400 g of Parmigiano rinds Choose not imprinted rinds. If you have a printed part, scrape the surface with the help of a grater or knife to remove the written.
- 50 g of celery stalk with leaf
- 50 g of carrot
- 30 g of leek or onion or shallot or shallot
- 3 bay leaves
- 2 l cold water
- 10 g of salt
Instructions
- Wash the Parmesan rinds under running water (read the instructions I wrote in the Ingredients section).
- Wash celery and carrot and set aside.
- In a large, high-sided pan, place Parmesan rinds, celery, carrot, leek, bay leaves and salt.
- Cover with cold water and bring to a boil.
- Low the heat and cook on a small stove for two hours. Cover the pot almost entirely with a lid.
- Turn off, remove vegetables and rinds from the broth, and strain using a sieve.
- Pour into a bottle or glass jar and store in the refrigerator for about a week. You can also freeze for up to a month. In this case, remember not to fill the jar to the rim because as it freezes, the liquid expands.