Cheese Brodo Recipes
BRODO DI PARMIGIANO (PARMESAN BROTH)
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Provided by Linda Miller Nicholson
Categories HarperCollins Soup/Stew Parmesan Onion Carrot Garlic Thyme Potato Parsley Peanut Free Wheat/Gluten-Free
Yield Makes 2 quarts brodo
Number Of Ingredients 12
Steps:
- 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.
- Variations:
- To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.
- To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.
TORTELLINI IN BRODO
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.
- Remove the parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.
Nutrition Facts : Calories 490, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 54 milligrams, Sodium 900 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 25 grams, Sugar 4 grams
CHEESE BRODO
This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine" and is used to make his Minestra Maritata.
Provided by Martha Stewart
Categories Italian Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 2
Steps:
- Combine 2 quarts water, cheese rinds, and bay leaf in a large pot and bring to a boil over medium-low heat, stirring frequently to keep rinds from sticking to pot.
- Reduce heat to a simmer and cook, stirring occasionally, until the broth has a nutty, creamy flavor, about 1 1/2 hours.
- Strain broth through a fine mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months.
TORTELLINI IN PARMESAN BRODO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve.
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- In a medium bowl, combine mozzarella, ricotta, Parmesan, 1 teaspoon cracked black pepper, and 2 teaspoons salt.
- Attach your pasta machine to the edge of a clean, long work surface. Divide the dough into 2 baseball-size balls. Flatten them slightly with your hand and dust them lightly with flour. Set the pasta machine to the widest setting and feed 1 ball of dough into it, 4 or 5 times in a row. Adjust the setting to the next-widest, and feed the dough through 3 or 4 times. If the pasta cracks along the side, fold the cracked edge over and feed the sheet through the machine again to smooth it out. Continue rolling out and changing the setting until you’ve rolled the dough to setting 5 (at this point, the dough should be pretty thin).
- Lay the pasta sheets flat and cut into 3- or 4-inch rounds with a cookie cutter (a cup works fine, too). Place ¼ teaspoon of the cheese filling into the center of each round. Fold over into a half-moon shape and seal by gently pinching together the edges, then join the 2 corners around your finger, forming a circle shape. Continue until you have run out of filling (you’ll probably have leftover pasta dough).
- In a medium to large saucepan, combine the broth, water, tarragon, parsley, and 2 teaspoons of salt; bring to a boil. Remove the tarragon and parsley. Add the tortellini and cook for 2 to 3 minutes until tender. Serve the tortellini in a shallow bowl with broth and finish with Parmesan, lemon zest, salt, and cracked black pepper.
17 BEST BRODO RECIPES (INCLUDING TORTELLINI IN BRODO)
From pasta.com
Estimated Reading Time 20 minsPublished 2020-10-12
- Simple Vegetable Broth. The best simple vegetable broth will be one made with the best and freshest veggies. So while the type of vegetable you use is important (we personally can’t make one without yellow onions), the quality of vegetable will shine when you use a simple broth recipe like this one.
- Brodo Vegetale in a Bimby / Thermomix. For the lucky ones that have a Bimby, we’re also showing our favorite recipe here. Technically you can use any recipe that you want when making your broth in a Thermomix, but we just love that this recipe uses zucchini and pumpkin which we love the added flavor profile it brings to the broth.
- Vegetable Broth Tips & Tricks. If you’re feeling a bit adventurous and want to try make your own recipe based on the veggies you have at the moment, we highly recommend watching this video which will show you the do’s and don’ts when improvising with the veggies you have on hand.
- Dado Vegetale / Vegetable Nut. One of the best things about vegetable broth is that you can make your own dado vegetale (also referred to as vegetable nut or bouillon cube).
- Light Risotto with Vegetable Broth. Our favorite thing to do with brodo vegetale is to use it to make risotto with. Why opt for plain boring water when you make your risotto, when you can use flavorful broth made from delicious simmering vegetables instead?
- Simple Chicken Broth Recipe and Tips. If you’re looking for the best chicken broth recipe, here is our favorite. This recipe includes tips and tricks to ensuring you get the most flavorful broth every single time.
- Chicken Noodle Soup with Chicken Broth. I don’t know what it is about chicken noodle soup that is so nostalgic for me. Maybe because in my family this was the soup you had anytime you were sick, that it (over time) literally became a food that comforted me.
- Simple Brodo Di Carne. While this version of the beef broth is really simple, it actually has some steps in the process that really make a difference in the final outcome.
- Slow Cooker Beef Bone Broth. As mentioned before, beef bone broth is a great way to get extra collagen. it provides so many great health benefits including but not limited to: healthy bones, hair, and nails, better brain function, reduction in inflammation, and assistance in digestion.
- Bollito Meat Soup. Bollito translated to English means ‘boiled’ and is typically a soup consisting of various types of meat. The rest of the recipe can however change depending on what region of Italy you’re in, but we love this recipe due to our own selfish reason: remember how we said we love chicken noodle soup?
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CHEESE BRODO
Cheese brodo. Recipe by: Currabinny Cooks. Brodo simply means broth in Italian and this dish is a resourceful way of using up old Parmesan rinds, perfect for risottos, soups and stews ...
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TORTELLINI IN BRODO (IN BROTH) - 2 SISTERS RECIPES BY ANNA AND LIZ
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