1 pound Parmigiano-Reggiano rinds and ends
1 onion, peeled and halved
1 head garlic, halved crosswise
A few sprigs fresh parsley
1 gallon cold springwater
Combine all the ingredients in a large stockpot over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour to 1 hour and 15 minutes, until the broth is richly flavored and aromatic. Strain through a sieve lined with cheesecloth. Use immediately, or freeze in ice-cube trays, and then transfer to a large resealable bag. The broth will keep in the freezer for up to 2 months. Use the same quantity (1 pound) prosciutto rinds, end, and bits. If you dont use as much prosciutto as I do and want to make the broth, ask your butcher for some scraps you can buy for cheap. Chill the broth and skim the fat before using or freezing.