Parmigiano and Herb-Fortified Stock

Name: Parmigiano and Herb-Fortified Stock
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Cuisine: Global
Ingredients: 2 carrots, sliced on angle; 2 ribs celery, sliced on angle; 946 milliliters chicken stock; 2 fresh bay leaves; 1 clove Several garlic, crushed; 1 Peeled rind of lemon; 32 servings Extra-virgin olive oil, for liberal drizzling; 1 onion, quartered; 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or 3 small pieces rind perhaps saved-up; 24 larges 24 ripe organic vine tomatoes or large plum tomatoes; 1 sprig Herb bundle of several each fresh thyme, parsley and rosemary, tied; 3 liters 12 cups water

Parmigiano and Herb-Fortified Stock is a gluten free and primal recipe with 32 servings. One portion of this dish contains around 1g of protein, 14g of fat, and a total of 147 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of herb bundle of several sprigs each thyme, celery, bay leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It works well as a hor d'oeuvre.

Instructions

Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Ingredients you will need

Chicken Stock

Bay Leaves

Lemon Peel

Vegetable

Carrot

Celery

Cheese

Onion

Water

Beef

Equipment you will use

Slotted Spoon

Sieve

Pot

Heat the oven to 500 degrees F.

Equipment you will use

Oven

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel.

Ingredients you will need

Extra Virgin Olive Oil