Parmesan Broth From Leftover Parmesan Rinds

So you love cooking with Parmigiano Reggiano(i mean, who doesn't?), but usually just throw away the rinds? Well, stop doing that, and throw them in a ziplock bag in the freezer, until you have ~175g of them, and cook this recipe, or simply add one to your stock every once in a while.

While the rinds aren't really edible as is, they are still packed with amazing flavor. Don't let it go to waste!

You can easily switch out the "filling" with different vegetables that go well with parmesan(maybe some asparagus, when in season), but you should try making it with this saute.

For the broth

~175g of parmesan rinds or chunks

1 onion or shallot(thinly sliced)

1-2 cloves of garlic(crushed)

Some herbs(like thyme and parsley)(you can use the leaves for garnish, or save up leftover stalks)

A squeeze of lemon juice

Salt

Pepper

Oil

For the saute

200g bacon (cut into smaller pieces)

1 onion(thinly sliced)

1-2 cloves of garlic(crushed)

A few handfuls of spinach(use more than you think you will need - they collapse as soon as they get heated)

1 lemon(zest and ~half of the juice)

1 tsp of capers(roughly chopped)

Salt

Pepper

Garnish

Fresh herbs

Freshly grated Parmigiano Reggiano

Heat a bit of oil in a large pot at medium heat and add the onion and a pinch of salt.

Once the onions start to break down, add the garlic and parmesan rinds and cook for a minute or two. Then add herbs, a squeeze of lemon, a little pepper and ~1,5 liters (~6,5 cups) of water.

Bring to a boil at high heat, then lower to medium, and allow to cook for 20 minutes.

Strain the broth and keep it warm until serving, or reheat it if making ahead of time.

Start by adding your bacon to a cold pan and turn it on at medium heat. Heating the bacon slowly like this will help the fat render. Once the pan starts sizzling, add the onion and a pinch of salt(if you want your bacon crispy, cook it until done, remove it from the pan before adding onions, and then add it back at the end, or sprinkle it on when plating). Once the onion is softened, add garlic and capers, and cook for two minutes.

Add lemon zest, lemon juice and spinach, along with a pinch of salt and a generous grind of black pepper. Mix into the saute until the spinach starts to collaps, then immediately remove from the heat and start plating.

Place your saute in the bottom of a bowl, and top with fresh herbs and freshly grated Parmigiano Reggiano(remember to save the rind). Pour the soup in one side of the bowl, so the cheese is left sitting on top.

Serve immediately.