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Cheese Brodo

This recipe, courtesy of Nate Appleman, can be found in "A16 Food + Wine" and is used to make his Minestra Maritata.

  • Yield: Makes 1 1/2 quarts

Source: The Martha Stewart Show, February Winter 2009


  • 6 ounces grana cheese rinds
  • 1 bay leaf


  1. Combine 2 quarts water, cheese rinds, and bay leaf in a large pot and bring to a boil over medium-low heat, stirring frequently to keep rinds from sticking to pot.

  2. Reduce heat to a simmer and cook, stirring occasionally, until the broth has a nutty, creamy flavor, about 1 1/2 hours.

  3. Strain broth through a fine mesh strainer into an airtight container; let cool. Cover and keep refrigerated for up to 1 week, or freeze for up to 3 months.

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