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One of the easiest ways to add flavor to soups, stews, and even braised meats is to toss a rind of parmigiano reggiano into the pot and let it simmer. Though they're too hard to eat, the rinds of most hard cheeses are perfectly edible - it's the same cheese as the stuff you've been grating, just dried out from exposure to the air.
It brings a salty, umami-rich depth to any dish - and you get an extra use out of that precious wedge of Parmigiano Reggiano!
Try it with my Winter Minestrone, Pastina Soup, Pomodoro Sauce, or Pork Ragout. Or, make up a batch of my Parmesan Brodo for a hearty vegetarian broth to swap in for chicken stock in any recipe.
1 comment
My local Whole Foods sells these all the time. Love adding them into soups. Also, once they soften up, delish for snacking!