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sweat the onion and garlic |
If you really enjoy freshly grated Parmesan in your cooking, you'll eventually get to the rind. Although it really isn't edible in any enjoyable way, there's still a lot of flavour there, and a Parmesan stock is a great way to get every last bit of enjoyment out of your cheese. What can you use it for? Soups like Italian Wedding, or brodo are great - even a broccoli cheese soup would benefit from a cheese-based stock. This is perfect for a broth-style pasta dish, or you could use it in an Alfredo sauce or a cheese fondu base. This recipe was made from the rind I had on hand from a pretty large wedge, but you can save up smaller amounts in the freezer until you have enough. My 2 litres reduced down to just over 500ml, but it has a fantastic flavour.
You will need:
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add the water, rind and aromatics |
215g / 7.6oz Parmesan rinds (or whatever you have around)
1 medium white onion
2 cloves garlic
1 bay leaf
12 black peppercorns
2L / 2qt cold water
6 basil stems
12 parsley stems
Method:
- sweat the onion without colour in olive oil
- add the garlic and continue to sweat
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steep the herb stems |
- add the water, Parmesan rinds, bay leaf and peppercorns and bring to a simmer
- keep at a low simmer for 3 hours
- turn off the heat, drop in the herb stems, cover the pot and let steep 1/2 hour
- strain, cool down, and store in the fridge
- remove the hard fat cap
- use as needed
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rich and cheesy |
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