Parmesan Brodo

1. 1

   Combine all the ingredients in a large stockpot over high heat and bring to a boil.

2. 2

   Decrease the heat to low and simmer for 1 hour to 1 hour and 15 minutes, until the broth is richly flavored and aromatic.

3. 3

   Strain through a sieve lined with cheesecloth.

4. 4

   Use immediately, or freeze in ice-cube trays, and then transfer to a large resealable bag.

5. 5

   The broth will keep in the freezer for up to 2 months.

6. 6

   Use the same quantity (1 pound) prosciutto rinds, end, and bits.

7. 7

   If you dont use as much prosciutto as I do and want to make the broth, ask your butcher for some scraps you can buy for cheap.

8. 8

   Chill the broth and skim the fat before using or freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.