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Prosciutto Brodo

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

  • Yield: Makes 8 to 9 cups

Source: The Martha Stewart Show, February Winter 2009


  • 8 ounces prosciutto, trimmings and ends plastic hooks and strings removed, coarsely chopped


  1. Place prosciutto in a large pot with 12 cups water; bring to a boil over medium heat. Reduce heat to medium-low and simmer, skimming surface occasionally, until the fat from the prosciutto is rendered into the broth, about 2 hours.

  2. Strain 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. Before using, bring broth to a simmer and stir to reincorporate fat.

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