Brodo Di Parmigiano from Pasta, Pretty Please

Warm up as the chill of autumn sets in with this classic and completely homemade soup from Pasta, Pretty Please by Linda Miller Nicholson. On Sale October 16, this cookbook is a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing.

If you are already a fan of Linda’s from her Instagram feed @saltyseattle, consider pre-ordering a signed copy from her local cookbook bookstore, The Book Larder. 

Brodo di parmigiano

BRODO DI PARMIGIANO

This recipe is cucina povera in a stockpot—after all, it makes deeply flavorful brodo or broth out of something that most people would throw away, the hard rinds of  Parmigiano-Reggiano cheese. While it’s true that it takes 5½ hours to make, it will be an entirely pleasant way to pass the time, since the perfume enveloping your kitchen is of the most intoxicating sort. If ever a smell could be mellifluous, this is it. Prepare to be hungry and wish to dip anything and everything in that shimmering pot as the flavors collide into one another like young lovers reunited after months apart. Any pasta in the book is an acceptable match for this broth, because while it’s on the thin side as far as sauces go, it’s no delicate wallflower. The gut shot of umami it packs can stand up to the heartiest of noodles, or the most filamentary.

MAKES 2 QUARTS BRODO | PREPARATION TIME: 5 1/2 HOURS (MOSTLY INACTIVE)

1 pound Parmigiano-Reggiano cheese rinds*

1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli’s Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)

2 yellow onions, peeled and coarsely chopped

2 russet potatoes, coarsely chopped

2 carrots, coarsely chopped

1 garlic head, halved crosswise

13 bay leaves

11 fresh thyme sprigs

1 tablespoon whole black peppercorns

1 tablespoon kosher salt

1 teaspoon juniper berries

1 bunch fresh parsley

*Save your parm rinds in the refrigerator. When you have a pound, make this rich nectar, or if your need is urgent, substitute hunks of actual Parmigiano-Reggiano.

  1. Add everything but the parsley to a large stockpot with 3 quarts water. Bring to a boil, then reduce the heat to a simmer so low you see only a bubble every 10 seconds or so. Maintain this simmer for 4 hours, stirring occasionally.
  2. Add the parsley and simmer for 1 more hour. Strain all of the solids out of the stock with a sieve over a bowl and use the broth immediately, or store in the refrigerator for up to 5 days, or the freezer for up to 1 month

Note: To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.

Note: To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.

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Comments
One Response to “Brodo Di Parmigiano from Pasta, Pretty Please”
  1. I really enjoy Linda’s Instagram posts. So entertaining! She is creative and has a cheeky sense of humor!
    I’m looking forward to curling up on the sofa with her book, and choosing a recipe or two to cook for dinner.

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