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Parm Broth Recipe

   
 

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     Parm Broth

Category   Sauces
Sub Category   None
Servings   4 cups
Preptime   2 hours 15 minutes

Ingredients
2 tablespoons olive oil
1 onion, peeled, quartered
1 head of garlic, halved crosswise
1 bunch thyme
1 bay leaf
3–4 parsley sprigs
1 teaspoon black peppercorns
1 cup dry white wine
1 pound Parmesan rinds
 

Instructions
Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, thyme, bay leaf, parsley, and peppercorns, stirring often, until garlic is deep brown, about 5 minutes. Add wine, bring to a simmer, and cook, scraping up any brown bits, until liquid is reduced by half, about 4 minutes. Add Parmesan rinds and 8 cups water; bring to a boil. Reduce heat and simmer, stirring occasionally to prevent cheese from sticking to bottom of pot, until broth is flavorful and reduced by half, about 2 hours. Strain through a fine-mesh sieve into a large bowl (or an airtight container if making ahead). Do Ahead- Broth can be made 4 days ahead. Let cool; cover and chill.
Serving Suggestions
Capellini en Brodo


Originally Submitted
2/15/2015





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