These things have serious flavor!
Cut larger parmigiano/ permesan rinds into smaller chunks. 1-2 inches.
Freeze for later.
Throw one or two into chicken broth, soups, pasta water, make some parm broth, really anything that's going to simmer or boil.
Infuses your liquid with a slightly salty and very flavorful umami which makes your tummy's taste buds happy. =)
Parmesan Broth
1 pound parm rinds
1 halved head of garlic up to 1 whole head of garlic
1 onion, quartered
Handful of fresh thyme. Half amount of dried.
Few sprigs of Italian flat leaf parsley
1 bay leaf
A few black peppercorns
1 c. dry white wine
8 c. water
Sautee garlic and onion in olive oil few minutes over medium heat. Add thyme, parsley, bay and peppercorns. Once garlic is browned, add wine. Simmer until liquid is reduced by half. Add parm rinds and 8 cups of water. Simmer two hours. Stir occasionally to keep rinds from sticking to the bottom of the pot.
Capellini en Brodo
Pasta in Broth. Bologna, Italy.
Cook 2 oz. capellini pasta in 2 cups parm broth over medium heat. Stir until al dente- slight chew in the pasta, until broth is reduced and thickened. About 3 minutes.
The time will be longer for a thicker type of pasta.
Divide pasta between bowls and twist into tight nests. Add broth. Top with a large fresh egg yolk, grated parm, thyme leaves and pepper.
2 servings
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