We go through truckloads of parmesan in my house. I put it on everything from soup to pasta to a grilled ham and cheese. I love me some parmesan. I make sure to keep the rinds for flavoring soup. Just throw them in a bag in the freezer and whenever you make soup, toss one in for good flavor. I use them in ribollita, minestrone, bean soups and more. I also took a cooking class once that did a broth entirely from parmesan rinds and then added spring veggies to finish it off. It was light and delicious. So next time you're about to toss a rind in the garbage, stop yourself and toss it in the freezer instead.
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1 comment:
You're so right, it really makes a difference in the end result. I also recently discovered that Whole Foods sells leftover parmesean rinds - I think I got 4 or 5 rinds for a couple of dollars, and from really nice wheels too. Not bad. I put them right in the freezer, as you suggest.
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