Minestra Maritata
Author: Pizza Today
Recipe type: soups
- Parmesan Brodo
- ½ pound Parmesan rinds (save the cheese for another use and to garnish the soup)
- In a heavy bottom stock pot, add the parmesan rinds and ½ gallon of cold water.
- 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.
- Stir occasionally so the cheese rinds do not stick to the bottom of the pot and burn.
- If it does stick and burn, you will need to start over otherwise your soup will have a burnt flavor.
- Strain the broth into a bowl and discard Parmesan pieces.
- Let it cool in your refrigerator.
- The fat from the cheese will rise to the surface and congeal as it cools.
- 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
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