Parmesan Rind Broth
Most kitchens discard the hard outer shell of a Parmigiano-Reggiano wedge, but it is the most concentrated source of flavor in the block. Simmering these rinds extracts the trapped proteins and salt, yielding a broth that tastes far more complex than the sum of its parts.
Save your rinds before you start
Collect rinds in a sealed bag in the freezer until you have about half a pound; ensure they are free of any wax or plastic labels before they hit the pot.
- 3-quart heavy-bottomed pot
- fine mesh strainer
- chef's knife
What goes in.
- 8 ozParmesan rinds, scrubbed clean
- 6 cupscold water
- 1yellow onion, halved
- 2celery stalks, roughly chopped
- 3fresh parsley sprigs
- 1bay leaf
Low and slow simmer
Keep the water at a gentle tremble, not a rolling boil, to prevent the broth from becoming cloudy and to allow the rinds to soften gradually.
The method.
Prep the rinds
Use a knife to scrape off any heavy wax or dark, dirt-caked areas. Cut large rinds into two-inch pieces to increase the surface area.
Combine
Place rinds, onion, celery, parsley, and bay leaf into the pot. Cover with the cold water.
Simmer
Bring to a boil, then immediately reduce to the lowest heat setting. Partially cover and let it sit for 75 minutes.
Strain
Remove the pot from the heat. Pour through a fine mesh strainer into a clean bowl, discarding the solids.
Other turns to take.
Roasted Garlic Base
Add two whole heads of garlic, sliced in half horizontally, to the pot before simmering.
Herb Infused
Add a sprig of fresh rosemary or thyme during the final 20 minutes of simmering.
When it doesn't go to plan.
If the rinds are very salty, taste the broth after 45 minutes and add more water if it seems too intense.
The broth will keep in the refrigerator for up to five days or in the freezer for three months.
Don't throw away the simmered rinds; they become soft and chewy and can be chopped into small bits to stir into a risotto.
The ones that keep coming up.
Can I use other cheese rinds?
Stick to hard, aged cheeses like Grana Padano or Pecorino. Softer rinds from brie or goat cheese will disintegrate and make the broth milky.
Do I need to add salt?
Wait until the end. The Parmesan rinds release a significant amount of salt during the simmer, so you will likely not need to add any.
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