- 10-12 cups water
- 1/4 cup minced garlic
- 2 tsp. salt
- 2 tsp. black pepper
- 3-4 (2-3") pieces Parmigiano-Reggiano rind
In a large stockpot, bring all ingredients to a boil over high heat; simmer (1 ½ to 2 hrs.), adding more water if needed. Remove rind; use immediately or refrigerate or freeze, completely covered, for later use.