Follow these steps for perfect results
prosciutto
sliced
Parmesan rind
garlic cloves
crushed
rosemary sprig
water
Combine prosciutto rinds or ends (or sliced prosciutto), Parmesan rind, crushed garlic cloves, rosemary sprig, and water in a pot.
Bring the mixture to a boil.
Reduce heat and simmer for 40 minutes.
Strain the stock through a fine-mesh sieve.
Expert advice for the best results
For a deeper flavor, roast the prosciutto rinds before simmering.
Add other vegetables like carrots and celery for a more complex stock.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
Serve as a base for soups, stews, or sauces.
Serve as a base for minestrone soup
Use in place of water when making polenta
Such as Pinot Grigio
Discover the story behind this recipe
Used in traditional Italian cuisine to enhance flavor.
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