Minestra Maritata
Author: 
Recipe type: soups
 
Ingredients
  • Parmesan Brodo
  • ½ pound Parmesan rinds (save the cheese for another use and to garnish the soup)
Instructions
  1. In a heavy bottom stock pot, add the parmesan rinds and ½ gallon of cold water.
  2. Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the cheese rinds.
  3. Stir occasionally so the cheese rinds do not stick to the bottom of the pot and burn.
  4. If it does stick and burn, you will need to start over otherwise your soup will have a burnt flavor.
  5. Strain the broth into a bowl and discard Parmesan pieces.
  6. Let it cool in your refrigerator.
  7. The fat from the cheese will rise to the surface and congeal as it cools.
  8. Once congealed, skim the surface of the broth to remove and solids and set broth aside.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/minestra-maritata