The photo above is from Mediterranean Wholesalers in Brunswick. It houses my favourite Italian food products and I've spent a decent chunk of my life having coffee and cake, or a warm pizza at their cafe. One of my absolute favourite things to purchase though, is a block of parmigiano, grana padano or pecorino. The ladies at the deli will grate it on the spot for you and hand over the neatest little package with the freshly grated cheese in one bag and the rinds in another, all bound together with red tape that I can never remove without ripping a hole. When I get home I throw it all in the freezer and use it whenever I feel as it lasts for a long time. Eventually I'll fish out the rinds to make a broth, or to flavour sauces and minestrone.
3 litres of cold water
3 carrots, halved
1 medium onion halved (or the tops of some fresh onions)
1 garlic clove, peeled
small bunch of parsley
Salt to taste
1/2 tsp whole peppercorns
Place all of the ingredients in a large saucepan and cover with the water. The amount of salt required will depend on the type you have; start with 1/2 a tablespoon and work from there. Bring to the boil and then simmer for 40 minutes. Strain the broth through a fine sieve into a clean pan. Use straight away or allow to cool before refrigerating. It will also keep very well in the freezer for later use. I divide this broth in half and use it for two dishes (like risotto and minestrone).