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Categories:
cheese sausage yellow onions russet potatoes carrots garlic bay leaves thyme whole black peppercorns kosher salt juniper berries parsley
Viewed: 27 - Published at: 3 years agoIngredients
- 1 pound Parmigiano-Reggiano cheese rinds (see note)
- 1 small, hard Italian sausage (5 to 7 ounces) such as Creminelli's Sopressata, Casalingo, Barolo, or Wild Boar, sliced into 1-inch pieces (vegetarians: omit)
- 2 yellow onions, peeled and coarsely chopped
- 2 russet potatoes, coarsely chopped
- 2 carrots, coarsely chopped
- 1 garlic head, halved crosswise
- 13 bay leaves
- 11 fresh thyme sprigs
- 1 tablespoon whole black peppercorns
- 1 tablespoon kosher salt
- 1 teaspoon juniper berries
- 1 bunch fresh parsley
Method
- 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.
- , boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
- , simmer to reduce the brodo by half, then toss it with pasta just before serving.
