Friday, January 1, 2021

Parmesan Brodo

I’ve been doing a little research on broths. From bone broth, to stock and consume. But Brodo has my fascination. 

Today I decided to make Parmesan Brodo as a base to boil my homemade ravioli, then become a sauce for the pasta. 

I started the Brodo this morning and let it simmer all day. Cooked the ravioli, the tightened it up a d coated the pasta. It was amazing. 



PARMESAN BRODO

INGREDIENTS:

  • 2 Parmesan rinds
  • 2 carrots peeled and chopped
  • 3 celery stalk chopped
  • 4-5 garlic cloves
  • 1 onion halved
  • 4 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 5-5 whole peppercorns
  • Salt to taste
  • 8 cups broth

INSTRUCTIONS:

  1. To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. 
  2. Add 8 cups broth and bring to a simmer over medium heat. 
  3. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. (I simmered 6 hours)
  4. Turn off the heat and allow the broth to cool slightly
  5. Once cooled, strain Brodo, removing all solids. Place in containers. You can refrigerate or freeze until needed.




No comments:

Post a Comment