Parmesan broth
Instructions:
- 1 tablespoon black peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 gallon chicken stock
- 1½ pounds Parmigiano-Reggiano cheese rind
- 1 bay leaf
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- Kosher salt
- In a stockpot, toast the peppercorns and red pepper over medium heat for about 30 seconds, or until fragrant. Add the stock and cheese rind and bring to a simmer over medium-high heat. Add the bay leaf, thyme, and olive oil and simmer for about 1 hour.
- Remove and discard the cheese rind and bay leaf. Season to taste with salt.
- Using a handheld mixer or immersion blender, mix the broth until smooth. Strain through a fine-mesh sieve or chinois into a bowl.
- Use immediately or let the broth cool, cover, and refrigerate for up to 5 days.