Parmesan Broth Recipes

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PARMESAN BROTH

Parmesan broth boosts the flavor of everything it touches. More robust than meat- or vegetable-based stocks, this kitchen staple summons the complex essence of aged cheese to serve as a liquid foundation for simmered beans, brothy soups and braised vegetables. This recipe relies on leftover Parmesan rinds, which can be collected over time and stored in the freezer, or bought at some supermarket cheese counters and most specialty cheese shops. If refrigerating the broth for later use, break up the solidified fats with the back of a spoon, or warm to redistribute before using.

Provided by Julia Sherman

Categories     soups and stews, appetizer, side dish

Time 2h45m

Yield About 9 cups

Number Of Ingredients 8



Parmesan Broth image

Steps:

  • In a large Dutch oven or heavy pot, heat the oil over medium. Add onion quarters and halved garlic, and cook, flat-side down, until the onion and garlic are lightly brown, about 3 minutes. Add Parmesan rinds, parsley, thyme, peppercorns, bay leaves and 12 cups water; bring to a boil.
  • Once the water comes to a boil, reduce to a simmer. Partly cover and cook, stirring occasionally to prevent the cheese from sticking to the bottom of the pot, until broth is cloudy and tastes strongly like Parmesan, 2 1/2 hours.
  • Strain the broth through a fine-mesh sieve, pressing the vegetables and cheese rinds to extract as much liquid as possible. Let cool, then store the broth in the refrigerator up to 1 week or the freezer up to 3 months.

3 tablespoons extra-virgin olive oil
1 large (skin-on) yellow onion, quartered from tip to tip
1 whole head garlic, cut in half crosswise
3/4 pound Parmesan rinds (about 5 large rinds)
15 fresh parsley sprigs
8 fresh thyme sprigs
2 teaspoons whole black peppercorns
2 dried bay leaves

PARMESAN BROTH

Provided by Alfia Muzio

Categories     Soup/Stew     Cheese     Parmesan     White Wine     Parsley     Bon Appétit

Number Of Ingredients 10



Parmesan Broth image

Steps:

  • I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.
  • The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then-the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.

1 halved head of garlic
1 quartered onion
olive oil, enough to sauté garlic and onion
1 handful of thyme
Sprigs of parsley
1 bay leaf
1 shake of black peppercorns
1 cup of dry white wine
1 pound Parmesan rinds
8 cups of water

PARMESAN BROTH

Parmesan rind broth.

Provided by Melissa Ulmer

Categories     Broth and Stocks

Time 2h20m

Yield 6

Number Of Ingredients 10



Parmesan Broth image

Steps:

  • Heat oil in a skillet over medium heat. Add onion, garlic, thyme, parsley, bay leaf, and peppercorns and saute until garlic is browned, about 3 minutes.
  • Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until liquid has reduced by half, 2 to 3 minutes.
  • Add water and Parmesan rinds. Simmer until reduced by half, about 2 hours. Remove any solids before using.

Nutrition Facts : Calories 414.9 calories, Carbohydrate 11.3 g, Cholesterol 66.6 mg, Fat 24.4 g, Fiber 2.4 g, Protein 31.2 g, SaturatedFat 13.5 g, Sodium 1196.6 mg, Sugar 2.3 g

1 tablespoon olive oil
1 medium onion, quartered
½ medium head garlic, cloves peeled and minced
½ cup fresh thyme sprigs
10 sprigs fresh parsley, or to taste
1 large bay leaf
½ teaspoon whole black peppercorns
1 cup dry white wine
8 cups water
1 pound Parmesan cheese rinds

TORTELLONI IN MUSHROOM-PARMESAN BROTH

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 23



Tortelloni in Mushroom-Parmesan Broth image

Steps:

  • Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
  • Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
  • Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
  • Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.

2 cups all-purpose flour, plus more for dusting
2 large eggs
3 tablespoons extra-virgin olive oil
10 ounces mixed wild mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt
3/4 cup fresh ricotta cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 large egg yolk
Pinch of freshly grated nutmeg
3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
1 onion, quartered
1 carrot, roughly chopped
2 stalks celery, roughly chopped
1 large piece parmesan cheese rind
5 sprigs parsley, plus chopped leaves for topping
3 sprigs thyme
1 teaspoon black peppercorns
Kosher salt
1 wide strip of lemon zest
Chopped fresh chives, for topping

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

PARMESAN RISOTTO

Make and share this Parmesan Risotto recipe from Food.com.

Provided by TxGriffLover

Categories     Short Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12



Parmesan Risotto image

Steps:

  • Heat chicken broth in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
  • Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
  • Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
  • Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

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