Brodo di Parmigiano Reggiano (Parmesan Broth)
Parm rinds can create a rich, savory broth with virtually no effort on your part. Chef Jordan Schachter of Jordan's Kitchen presents small glasses of brodo, garnished with roast black trumpet mushrooms, as an appetizer, showcasing the deep flavors of the aged cheese. However, you can use parmigiano broth as the base for any savory dish where its umami essence is needed.
- BRODO DI PARMIGIANO REGGIANO
- 10 oz. rind from 36-month Parmigiano Reggiano
- 8 cups cold water
- 1 cup black trumpet mushrooms
- Extra virgin olive oil for drizzling
- Salt and black pepper to taste
- One day ahead, combine the Parmigiano Reggiano rinds and the cold water in a suace pan. Bring to a simmer over a low flame, cover with parchment paper and a lid and simmer until very fragrant, about two and a half hours. Remove from the heat, season with salt to taste and let broth sit overnight with the Parmigiano Reggiano rinds so that they can continue to infuse their flavor.
- The next day, strain the broth using cheesecloth to remove an fat and impurities. Discard the rinds and gently reheat the broth over low heat.
- Meanwhile, heat the oven to 350°F. Lightly drizzle the black trumpet mushrooms with olive oil and season with salt and black pepper. Place on a sheet pan and back in the preheated oven until dry and aromatic.
- Pour the broth into two-ounce shot glasses and top with a black trumpet mushroom.
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