Parmesan Brodo

• 1 pound Parmigiano-Reggiano rinds and ends
• 1 onion, peeled and halved
• 1 head garlic, halved crosswise
• A few sprigs fresh parsley
• 1 gallon cold springwater

1. Combine all the ingredients in a large stockpot over high heat and bring to a boil.
2. Decrease the heat to low and simmer for 1 hour to 1 hour and 15 minutes, until the broth is richly flavored and aromatic.
3. Strain through a sieve lined with cheesecloth.
4. Use immediately, or freeze in ice-cube trays, and then transfer to a large resealable bag.
5. The broth will keep in the freezer for up to 2 months.
6. Use the same quantity (1 pound) prosciutto rinds, end, and bits.
7. If you dont use as much prosciutto as I do and want to make the broth, ask your butcher for some scraps you can buy for cheap.
8. Chill the broth and skim the fat before using or freezing.

onion, garlic, parsley, springwater

Taken from www.epicurious.com/recipes/food/views/parmesan-brodo-383842 (may not work)