Cheese Brodo Food
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.
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
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.
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