Brodo di Parmigiano (Parmesan Broth)

Directions

1. 1.

   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.

2. 2.

   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.

3. 3.

   To make a soup-like pasta dish, boil the pasta directly in the broth along with greens such as kale, bok choy, or broccoli.

4. 4.

   To make a thicker sauce to coat noodles, simmer to reduce the brodo by half, then toss it with pasta just before serving.