Parmigiano-Reggiano Broth | culture: the word on cheese
While the base for the broth is just leftover cheese rinds cooked in water, the sum total is worth a hundred times the value of its ingredients.
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Ingredients
- 3 pounds Parmigiano-Reggiano rinds
- 1 gallon water
- ¼ cup extra virgin olive oil
- 2 pounds prosciutto scraps (ends, and skins, chopped or ground)
- 1 yellow onion (diced)
- 4 garlic cloves
- 1 head of fennel (diced)
- 1 teaspoon red chile flakes
- 4 ounces fresh basil
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