Cheese Brodo Recipes
TORTELLINI IN PARMESAN BRODO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.
BRODO DI PARMIGIANO (PARMESAN BROTH)
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Provided by Linda Miller Nicholson
Categories HarperCollins Soup/Stew Parmesan Onion Carrot Garlic Thyme Potato Parsley Peanut Free Wheat/Gluten-Free
Yield Makes 2 quarts brodo
Number Of Ingredients 12
Steps:
- Add everything but the parsley to a large stockpot with 3 quarts 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.
- Variations:
- 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.
CHEESE TORTELLINI IN LIGHT BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.
- Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan Crisps and serve.
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
CHEESE BRODO
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine" and is used to make his Minestra Maritata.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 2
Steps:
- Combine 2 quarts water, cheese rinds, and bay leaf in a large pot and bring to a boil over medium-low heat, stirring frequently to keep rinds from sticking to pot.
- Reduce heat to a simmer and cook, stirring occasionally, until the broth has a nutty, creamy flavor, about 1 1/2 hours.
- Strain broth through a fine mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months.
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- Simple Vegetable Broth. The best simple vegetable broth will be one made with the best and freshest veggies. So while the type of vegetable you use is important (we personally can’t make one without yellow onions), the quality of vegetable will shine when you use a simple broth recipe like this one.
- Brodo Vegetale in a Bimby / Thermomix. For the lucky ones that have a Bimby, we’re also showing our favorite recipe here. Technically you can use any recipe that you want when making your broth in a Thermomix, but we just love that this recipe uses zucchini and pumpkin which we love the added flavor profile it brings to the broth.
- Vegetable Broth Tips & Tricks. If you’re feeling a bit adventurous and want to try make your own recipe based on the veggies you have at the moment, we highly recommend watching this video which will show you the do’s and don’ts when improvising with the veggies you have on hand.
- Dado Vegetale / Vegetable Nut. One of the best things about vegetable broth is that you can make your own dado vegetale (also referred to as vegetable nut or bouillon cube).
- Light Risotto with Vegetable Broth. Our favorite thing to do with brodo vegetale is to use it to make risotto with. Why opt for plain boring water when you make your risotto, when you can use flavorful broth made from delicious simmering vegetables instead?
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