Brodo di Reggiano (Parmesan Broth) Three Ways

I have always used my Parmesan rinds in soups such as minestrone or added some to a stew. I don’t think I ever made a broth until a few years ago when Liz from spades, spatulas and spoons shared a few posts on her blog on what to do with the rinds of Parmesan. I was so impressed with one post  that I selected her to be featured on Fiesta Friday #92 – and she was!

Not too long ago I attended a demonstration/participation class at Zingerman’s Bakery with the emphasis on Parmigiano Reggiano and how to use it in recipes. Evan Kleiman was a guest instructor and made a broth for us with her secret ingredient “soy sauce” which she added to a soup.

It must be the “in broth” to make as Deb from the Smitten Kitchen has a recipe in her new cookbook very similar to Liz’s.

This “king of cheese” has no waste!

So, I thought I would provide the recipes for all three and let you choose what you want to make and how you want to use them. For convenience I used 10 cups of water to be reduced to 8 for all 3 recipes. It could take 1-2 hours depending on the size of your saucepan and how hard of a simmer you have. I only made Liz’s and Evan’s recipes as shown below.

The broths freeze well – think holidays or maybe Thanksgiving and of course soups!

Evan’s recipe included a tbsp. of soy sauce – it not only changed the color but added a slight flavor difference of the three broths.

Evan's Brodo di Reggiano (Parmesan Broth)

  • 10 smashed garlic cloves, unpeeled
  • tops of 1 leek, well washed
  • 2 parsley sprigs
  • 1 bay leaf
  • 10 black peppercorns
  • 1 lb. Parmegiano Reggiano rinds
  • 10 cups water
  • 1 tbsp. soy sauce
  • salt to taste

Combine all of the ingredients in a large saucepan and bring to a boil. Simmer and let it cook for 1-1/2 to 2 hours. It will reduce down to 2 quarts. Strain the broth – it does store well in the freezer.

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Liz adds an additional step by cooking the ingredients in olive oil before simmering with the Parmesan rinds. Did you notice there is white wine in Liz’s recipe? This recipe might take longer but it sure did smell good (tasted good too).

Liz's Brodo di Reggiano ( Parmesan Broth)

Liz’s Broth:

  • 3 tbsp. olive oil
  • 1 yellow onion, peeled and quartered
  • 1 head garlic, halved crosswise
  • 1 bunch fresh thyme
  • 1 bay leaf
  • 3-4 parsley sprigs
  • 1 tsp. black peppercorns
  • 1 cup dry white wine
  • 1 lb. Parmigiano Reggiano rinds
  • 10 cups water (I added 2 extra cups)
  • salt to taste

Heat the oil and add the onion, garlic, thyme, bay leaf, parsley and peppercorns. Cook for about 10 minutes. Add the white wine and simmer until it is reduced by half. Add the rinds and 10 cups of water and bring to a boil. Simmer uncovered for about 1-1/2 to 2 hours; stirring occasionally. Because of the cheese still on the rinds it tends to stick. Strain and adjust seasonings.

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The third recipe comes from Deb at the Smitten Kitchen. I just received her new cookbook and one of the recipes included a Parmesan broth. It is very similar to Liz’s recipe in terms of ingredients. I did not make Deb’s broth.

Deb's Brodo di Parmigiano (Parmesan Broth)

Smitten Kitchen’s recipe:

  • 12 oz. Parmigiano Reggiano rinds
  • 10 cups water
  • 1 large onion, quartered or roughly chopped
  • 4 unpeeled garlic cloves, lightly smashed
  • 2 tsp. peppercorns
  • large handful of fresh parsley
  • 1/2 tsp. kosher salt, plus more to taste

Place all the ingredients in a large pot and simmer, partially covered, for 1-1/2 to 2 hours or until reduced to 8 cups. Strain the broth and adjust the seasonings if needed.

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Evan’s ingredients…


Liz’s ingredients…

Both broths will cook for about 1-2 hours on a low simmer…

The finished broths…

Linking to Fiesta Friday #195 and the two co-hosts Monika @ Everyday Healthy Recipes and Sandhya @ Indfused

19 thoughts on “Brodo di Reggiano (Parmesan Broth) Three Ways

  1. I made Parmesan broth years ago and forgot all about it, so thank you for posting and reviving this tasty and aromatic memory! I do prefer the one without soy sauce, but it’s still interesting to read about. Will definitely keep this in mind for some winter soups. 🙂


  2. Wow, how interesting Judi. I’ve used parmesan rinds to enhance soups, spaghetti sauces etc, but wow I’ve never seen a parmesan broth before? Very clever! Thanks for enlightening us.


  3. Lovely and what a fun post! I remember when you featured Liz’s broth but now I’m dying to try it with something. I have a little Greek Meatball Soup that features a lot of Parmesan (probably not too authentically Greek) so I am thinking along the lines of using some Orzo and lots of parsley and maybe some chicken…


  4. Hi Judi-

    I have a million questions now. I just started making my own broth using the left over chicken and bones and such, do you think I could add the Parmigiano Reggiano rind to that, or would that be weird? I’m so new to this.



    • I am redoing my first response to you as I did not realize you commented on my site and not yours. Parmesan Broth and chicken broth are two different recipes but can be made to your taste. You can look at my Chicken Stock For Gravy recipe as I roast chicken wings with veggies and cook down the broth. You certainly can add a rind or two or 3 to chicken broth.

      Parmesan broth is a bunch of rinds (1 lb.) with veggies and water – no chicken. I have provided 3 ways to make it… Let me know if you have any other questions.

      Liked by 1 person

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