PROSCIUTTO & CHEESE BRODO

IMG_5087I have been all about the A16 cookbook the past few days. Although a number of the recipes are complex, so many of the flavors taste like fall and winter, encouraging you to relax and cozy up near the fireplace. I made both of these broths yesterday and they are delicious. Next to my chicken stock and vegetable stock in the freezer, I will now be keeping batches of Cheese Brodo and Prosciutto Brodo. So simple to prepare, they both add a rich saltiness to any number of dishes. The Cheese Brodo is also a perfect way to use up all the Parmigiano Reggiano rinds I have been collecting in the freezer!

IMG_5094CHEESE BRODO

Makes 3 quarts

4 quarts water
14 ounces Parmigiano Reggiano or Grana Padano rinds
2 fresh bay leaves

Combine the water, rinds, and bay leaves in a large pot. Bring to a boil slowly, stirring frequently, so the rinds don’t stick to the bottom of the pot. Once the water has come to a boil, lower the heat and simmer, uncovered, for 1 1/2 hours. Remember to continue stirring every so often.

IMG_5097Strain the broth through a mesh strainer into a clean container and let cool. Cover and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

IMG_5092PROSCIUTTO BRODO

Makes 8-9 cups

8 ounces of thickly sliced prosciutto, cut into rectangles

3 quarts water

Coarsely chop the prosciutto ends into chunks, removing any plastic hooks or string that came with them. Place the scraps and water in a large pot and bring to a boil over medium heat. Once boiling, lower the heat and simmer for about 2 hours. Skim any foam that rises to the surface off with a ladle.
IMG_5096Strain through a fine-mesh strainer into a clean container and let cool completely. Cover and store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Adapted from the A16 Cookbook.

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