Name: Parmesan Broth
Ingredients: 1 halved head of garlic; 1 quartered onion; olive oil, enough to sauté garlic and onion; 1 handful of thyme; Sprigs of parsley; 1 bay leaf; 1 shake of black peppercorns; 1 cup of dry white wine; 1 pound Parmesan rinds; 8 cups of water

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Parmesan BrothTuukka Koski food styling: Alison Attenborough, prop styling: kalen kaminski

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

Ingredients

1 halved head of garlic

1 quartered onion

olive oil, enough to sauté garlic and onion

1 handful of thyme

Sprigs of parsley

1 bay leaf

1 shake of black peppercorns

1 cup of dry white wine

1 pound Parmesan rinds

8 cups of water

Preparation

Step 1
I start by sautéing a halved head of garlic and a quartered onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and a shake of black peppercorns. Once the garlic is browned, I add a cup of dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half. In goes 1 pound Parmesan rinds and 8 cups of water.
Step 2
The whole thing simmers until it tastes robust and has reduced by half, about 2 hours. (I stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost. Then I start hoarding all over again.