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Brodo di Parmigiano (Parmesan Broth)

Brodo di Parmigiano (Parmesan Broth)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This deeply savoury Brodo di Parmigiano is the ultimate secret weapon for any home cook looking to add complexity to their dishes. By simmering authentic Parmigiano-Reggiano rinds with aromatic root vegetables, herbs, and a hint of juniper, you create a golden liquid brimming with umami. Whether you use it as a luxurious base for a seasonal vegetable soup or reduce it down to a glossy glaze for fresh pasta, this versatile broth brings a professional depth of flavour to your kitchen using often-discarded ingredients.

A fantastic example of resourceful Italian-style cooking, this parmesan broth is a brilliant way to ensure no part of the cheese goes to waste. It is a wonderful larder staple that freezes beautifully, ready to be transformed into a comforting midweek meal. For a vegetarian-friendly version, simply omit the Italian sausage; the rinds and black peppercorns still provide a robust, salty foundation that pairs perfectly with bitter greens like kale or tenderstem broccoli.

Ingredients for Brodo di Parmigiano (Parmesan Broth)

450g Parmigiano-Reggiano cheese rinds 1 small, hard Italian sausage (5 to 200g ) 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 matsked kosher salt
1 teaspoon juniper berries
1 bunch fresh parsley

How to make Brodo di Parmigiano (Parmesan Broth)

Add everything but the parsley to a large stockpot with 2.8L 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.

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.

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

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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