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
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.
PARMESAN BROTH
Provided by Alfia Muzio
Categories Soup/Stew Cheese Parmesan White Wine Parsley Bon Appétit
Number Of Ingredients 10
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.
PARMESAN BROTH
Parmesan rind broth.
Provided by Melissa Ulmer
Categories Broth and Stocks
Time 2h20m
Yield 6
Number Of Ingredients 10
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
TORTELLONI IN MUSHROOM-PARMESAN BROTH
Provided by Food Network Kitchen
Time 2h30m
Yield 6 servings
Number Of Ingredients 23
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.
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
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
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
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.
More about "parmesan broth recipes"
PARMESAN BROTH (PARMESAN BRODO) – DIANE'S FOOD BLOG
From dianesfoodblog.com
Estimated Reading Time 3 mins
PARMESAN BROTH WITH KALE AND WHITE BEANS – SMITTEN KITCHEN
From smittenkitchen.com
GIADA DE LAURENTIIS’S PARMESAN BROTH IS WHAT YOUR SOUP …
From sheknows.com
PARMESAN BROTH WITH TOFU AND VEGETABLES — PETER SOM
From petersom.com
PARMESAN BONE BROTH - EPICURE'S TABLE
From epicurestable.com
HOW TO MAKE PARMESAN BROTH, PLUS 6 WAYS TO USE IT | HUFFPOST LIFE
From huffpost.com
DON’T TOSS THIS FOOD SCRAP (IT COULD BE VASTLY IMPROVING YOUR …
From nytimes.com
THIS RECIPE FOR PARMESAN BROTH IS LIKE DRINKING PURE CHEESE - THE …
From thetakeout.com
PARMESAN BROTH RECIPE | EATALY MAGAZINE | EATALY
From eataly.com
ADD PARMESAN TO BROTH | MARTHA STEWART
From marthastewart.com
PARMESAN BROTH — MORE THAN GOURMET
From morethangourmet.com
A RECIPE FOR PARMESAN BROTH, BECAUSE WHO AMONG US DOESN’T
From yahoo.com
SAVE THOSE PARMESAN RINDS AND MAKE THIS UMAMI-RICH BROTH
From foodnetwork.ca
EASY INSTANT POT PARMESAN CHICKEN BROTH - GOURMET DONE SKINNY
From gourmetdoneskinny.com
PARMESAN BROTH - THE SLEEPY PEACH BLOG
From thesleepypeachblog.com
INSTANT POT PARM BROTH RECIPE - REAL SIMPLE
From realsimple.com
CREAMY PARMESAN STOCK RECIPE - SERIOUS EATS
From seriouseats.com
PARMESAN BROTH WITH GREENS, BEANS, AND PASTA - JAMES BEARD
From jamesbeard.org
PARMESAN BRODO – GIADZY
From giadzy.com
INTRODUCING THE PARMESAN RIND 'STOCK CUBE' | FOOD | THE GUARDIAN
From theguardian.com
PARMESAN BROTH | CELERY CARROTS AND ONIONS
From celerycarrotsandonions.com
PORK PARMESAN BROTH - DELALLO
From delallo.com
PARM BROTH RECIPE | BON APPéTIT
From bonappetit.com
HOW TO MAKE PARMESAN BROTH - BASIC COOKING TECHNIQUES - FOOD52
From food52.com
PARMESAN BROTH | MCCORMICK FOR CHEFS®
From mccormickforchefs.com
PORCINI AND PARMESAN BROTH - RECIPES LIST
From recipes-list.com
THANKSGIVING PARMESAN BROTH - COOKEATSHARE
From cookeatshare.com
RECIPE: PARMESAN RIND BROTH - TASTINGTABLE.COM
From tastingtable.com
PARMESAN BROTH - CULTURE: THE WORD ON CHEESE
From culturecheesemag.com
PARMESAN BROTH MADE FROM CHEESE RINDS - LAST INGREDIENT
From lastingredient.com
OFTEN ASKED: BROTH WHERE YOU USE PARMESAN RIND?
From nachomamasgrilledcheese.com
BRODO: HOMEMADE PARMESAN BROTH - HONEST COOKING
From honestcooking.com
PARMESAN BROTH - EAT SOME WEAR SOME
From eatsomewearsome.com
BEEF BROTH PASTA WITH ONION AND PARMESAN
From sprinklesandsprouts.com
PARMESAN BROTH RECIPE - CHEESE KNEES
From cheeseknees.com
HOW TO MAKE PARMESAN BROTH AND WHAT TO DO WITH IT
From epicurious.com
PORK-AND-RICOTTA MEATBALLS IN PARMESAN BROTH - FOOD & WINE
From foodandwine.com
PARMESAN BROTH RISOTTO MILANESE - NDTV FOOD
From food.ndtv.com
PARMESAN BROTH RECIPE (W/ PARMESAN RINDS!) - THE CHEESE KNEES
From cheeseknees.com
PARMESAN CHEESE BROTH PASTA FAGIOLI RECIPE | KITCHN
From thekitchn.com
GIADA DE LAURENTIIS' PARMESAN BROTH WILL PUT YOUR PARMESAN RINDS …
From eatingwell.com
PARM BROTH - THE ZERO WASTE KITCHEN BY CHRISTINE TIZZARD
From thezerowastekitchen.ca
You'll also love