- In a large pot, cover 7-8 Parmesan rinds with 1.6l water and add 3 peeled, halved garlic cloves.
- Bring to a boil, then simmer for two hours until reduced by half, stirring regularly.
- Use immediately, or allow to cool and keep in the fridge for up to a week, or freeze for three months.
Uses for Parmesan broth include…
- Cooking pasta (then add some of the cheesy cooking water to your sauce)
- Deglazing a pan and making pan sauces
- Braising liquid
- Poaching chicken