Don't Toss Your Parmesan Rinds
Don't Toss Your Parmesan Rinds is a easy Italian recipe that serves 4. 20 calories per serving. Recipe by America's Test Kitchen on YouTube.
Prep: 12 min | Cook: 45 min | Total: 1 hr 7 min
Cost: $6.32 total, $1.58 per serving
Ingredients
- 3 pieces Parmesan Cheese Rinds (about 2 oz total, saved from cheese wedges)
- 4 cups Water (cold)
- 1 medium Onion (peeled and quartered)
- 2 cloves Garlic Cloves (smashed)
- 1 leaf Bay Leaf
- 5 whole Black Peppercorns (crushed lightly)
- 2 sprigs Fresh Thyme (optional, adds herbal note)
Instructions
Collect Parmesan Rinds
Save Parmesan cheese rinds in a ziplock bag and keep them frozen until you are ready to make the broth.
Time: PT5M
Prepare Aromatics
Peel the onion, cut it into quarters, and smash the garlic cloves.
Time: PT5M
Combine Ingredients in Pot
Add the water, frozen Parmesan rinds, onion quarters, smashed garlic, bay leaf, peppercorns, and thyme (if using) to a large stockpot.
Time: PT2M
Simmer Broth
Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 45 minutes, skimming any foam that rises to the surface.
Time: PT45M
Temperature: low simmer
Strain and Store
Remove the solids with a fine mesh strainer into a clean container. Taste and adjust salt if needed. Discard or reuse the solids for another batch.
Time: PT5M
Cool and Refrigerate
Let the broth cool to room temperature, then refrigerate. The fat will rise and solidify; you can skim it off before using.
Time: PT15M
Nutrition Facts
- Calories
- 20
- Protein
- 2g
- Carbohydrates
- 1g
- Fat
- 1g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Parmesan Cheese Rinds: Parmesan cheese scraps, Pecorino Romano rinds
- Instead of Onion: shallot
- Instead of Fresh Thyme: dried thyme
Equipment Needed
- Large Stockpot
- Fine Mesh Strainer
- Cutting Board
- Chef's Knife
- Ziplock Bag (optional)
- Measuring Cups (optional)
Critical Steps — Do Not Skip
- Collect and freeze Parmesan rinds before use.
- Simmer the broth gently for the full 45 minutes.
- Strain the broth thoroughly to remove solids.
Chef Tips from the Video
- Use fresh Parmesan rinds rather than pre‑grated scraps for the deepest flavor.
- A splash of dry white wine added at the start adds brightness.
- Skim any foam that rises during simmering for a clearer broth.
Troubleshooting
Broth tastes weak or watery.
Add more Parmesan rinds or simmer an additional 15‑20 minutes to extract more flavor.
Broth is too salty.
Dilute with extra water and simmer briefly; you can also skim off some of the fat which carries salt.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in portion‑sized bags or containers for up to 2 months.
Room temperature: Do not store at room temperature; broth is perishable.
Make-Ahead Tips
- The broth can be made ahead and frozen in ice‑cube trays for quick, portion‑size use.
- Reheat gently on the stovetop; avoid rapid boiling which can affect flavor.
Frequently Asked Questions
What is the cultural significance and history of Parmesan cheese in Italian cuisine?
Parmesan, or Parmigiano‑Reggiano, has been produced in the Emilia‑Romagna region since the Middle Ages and is prized for its hard, granular texture and umami‑rich flavor. The rind, often discarded, contains concentrated crystals that embody the cheese’s aging process and are traditionally used to enrich soups and stews.
What traditional Italian dishes traditionally use Parmesan rinds for flavor?
Classic Italian kitchens often add Parmesan rinds to minestrone, bean soups, risotto, and braised greens. The rinds slowly release savory depth, reducing the need for extra salt or bouillon.
How is Parmesan Rind Broth traditionally served in Italy?
In Italy, the broth is usually served as a light soup base, poured over toasted bread, or used as the cooking liquid for risotto, giving the dish a subtle cheese‑infused richness without overt cheesiness.
What occasions or celebrations is Parmesan Rind Broth associated with in Italian culture?
While not tied to a specific holiday, the broth is a staple in everyday home cooking and appears during family meals, especially when leftover cheese rinds are abundant after cheese platters or antipasto spreads.
What other Italian dishes pair well with Parmesan Rind Broth?
The broth pairs beautifully with bean soups like pasta e fagioli, vegetable minestrone, risotto, and even as a base for braised meats such as osso buco, enhancing the overall umami profile.
What makes Parmesan Rind Broth special compared to regular vegetable stock?
Parmesan rinds contribute concentrated dairy umami, nutty notes, and a subtle salty depth that vegetable stock alone cannot achieve, making the broth richer without adding cream or extra salt.
How has the use of Parmesan rinds in cooking evolved over time in Italian cuisine?
Historically, Italian cooks used every part of the cheese to avoid waste. Modern chefs and home cooks have revived this practice, emphasizing sustainability and flavor, and many contemporary recipes now highlight rinds as a deliberate ingredient rather than a by‑product.
What are the most common mistakes to avoid when making Parmesan Rind Broth?
Common errors include boiling the broth too hard, which makes it cloudy, and skimping on simmer time, resulting in a weak flavor. Also, adding too many rinds can make the broth overly salty.
Why does this recipe use a low simmer instead of a rapid boil?
A low simmer gently extracts the umami compounds from the rinds while keeping the broth clear. A rapid boil can emulsify fats and create a cloudy, bitter broth.
What does the YouTube channel America's Test Kitchen specialize in?
America's Test Kitchen focuses on rigorous recipe testing, scientific cooking techniques, and detailed, reliable instructions that help home cooks achieve consistent, restaurant‑quality results.
How does the YouTube channel America's Test Kitchen's approach to Italian cooking differ from other cooking channels?
America's Test Kitchen applies a methodical, test‑driven approach to Italian recipes, emphasizing precise measurements, equipment recommendations, and troubleshooting tips, whereas many other channels rely more on intuition and visual cues.
Last updated: September 2, 2026
