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. 



  • 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


  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.

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