Uses for Parmigiano- Reggiano rinds?

Discussion in 'Food & Cooking' started by phoebe, Jan 7, 2004.

  1. phoebe

    phoebe

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    I just made a very tasty soup from a recipe in the January 2004 issue of Gourmet Magazine (p. 69). "Tuscan Bean and Swiss Chard Soup" calls for adding a 3x2 inch piece of Parmigiano-Reggiano RIND to the soup and simmering for an hour before discarding the rind. The recipe said that the rind (and the pancetta :D ) "give this soup a rich, almost creamy flavor." Very true.

    So my question is this: what do the rest of you do with parm-reg rinds? Personally, I've always just scraped away at them until the cheese comes out more like sand and then toss the rinds.
     
  2. mezzaluna

    mezzaluna

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    Would they be any good to flavor dry bread crumbs? Sort of like putting a vanilla bean into sugar?
     
  3. suzanne

    suzanne

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    I just keep the rinds in the freezer until I need some for stock or soup. Then I break off what I need.

    You know, I've never thought of doing that! I kind of have a feeling that it might not work, just because you'd have to keep the whole thing in the fridge or freezer, and the oils in the rinds wouldn't have much of a chance to get into the crumbs. But I will set up a test right now, and let you know!
     
  4. anneke

    anneke

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    MINESTRONE!!!

    ...drooling at the thought of it :chef:
     
  5. pongi

    pongi

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    NO, NO, NO!

    Never discard Parmigiano rinds after having cooked them with minestrone...EAT them!

    They're the yummiest thing in your minestrone:lips:

    Pongi