Homemade Parmesan Broth (Brodo)

Homemade Italian Parmesan Broth
Linda Schneider for Alimentari Magazine


2tablespoons olive oil
1large onion, quartered
1large head of garlic, sliced cross-wise
2quarts water
1 bay leaf
1teaspoon whole black peppercorns
large Parmesan rinds (about 8 ounces worth)
a few sprigs of thyme
a few sprigs of parsley


Use this recipe to make flavorful broth that is perfect for floating filled pastas like tortellini, ravioli and cappelletti, or even your favorite dumplings. You can use the same method to add a savory Parmesan kick to your next catch of homemade red sauce. Here’s a guide, but you can add whatever vegetable scraps you have on hand (e.g., leeks, fennel, pea pods).

  1. Optional step (sautéing the vegetables first, will result in a deeper flavored broth): Heat the olive oil in a large soup/stock pot. When hot, add the onion and garlic and cook over moderate heat until the vegetables have softened and begin to brown.
  2. Add the water, the Parmesan rinds, thyme, parsley, bay leaf, and peppercorns. Bring to a simmer. Simmer, partially covered, for at least an hour, up to 2 hours. Strain the broth.

Homemade Italian Parmesan Broth (Brodo)

Linda Schneider

This recipe from Wild Greens and Sardines for Alimentari Mag was reprinted with permission. It originally appeared as Brodo: Homemade Parmesan Broth.