Save your parmesan rinds in the freezer. When you have about a pound, make this stock. It’s wonderful.
Ingredients
1 halved head of garlic
1 quartered onion
olive oil, enough to sauté garlic and onion
1 handful of thyme
Sprigs of parsley
1 bay leaf
1 shake of black peppercorns
1 cup of dry white wine
1 pound Parmesan rinds
8 cups of water
Instructions
- Saute garlic, onion, thyme, parsley, bay leaf, and black peppercorns in olive oil until garlic lightly browned.
- Add dry white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half.
- Add Parmesan rinds and water, simmer for 2 hours