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Parmesan Stock 8 Servings 1 Tbsp olive oil 1 cup thinly sliced yellow onions or leeks 1 lb Parmigiano Reggiano rinds 12 cups cold water 2 cups white wine 1 bay leaf 20 whole peppercorns
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Parmesan Stock

With the price of quality Italian Parmigiano Reggiano cheese, making use of every precious bit makes sense!

Save the heels and ends of your cheese in a zipper bag in the freezer until you have about a pound of rinds. Cook them as you would veal or beef bones to make a flavorful stock that's a wonderful addition to soups, pastas and vegetable braises.

8 Servings

Ingredients

1 Tbsp

olive oil

1 cup

thinly sliced yellow onions or leeks

1 lb

Parmigiano Reggiano rinds

12 cups

cold water

2 cups

white wine

1

bay leaf

20

whole peppercorns

Directions

Heat the oil in a large stockpot. When it's hot, add the onions. Reduce the heat to low, place a round of parchment or wax paper directly on top of the onions, and sweat them until they're softened, about 15 minutes, stirring occasionally.

Discard the paper and add the wine to the pan. Raise the heat to high and bring to the start of a simmer. Add the remaining ingredients and bring to a boil. Reduce the heat to maintain a slow simmer, and cook the stock for 2 hours or until the liquid has reduced by about half.

Let the stock sit at room temperature until lukewarm. Strain through a fine mesh sieve and discard the solids. Refrigerate the stock until cold, then cover and freeze for up to 3 months.

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