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.

Recipe notes

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