Parmigiano Rinds: What do you do with Your´s ?

[Alexandria Profile]

Parmigiano Reggiano rinds are a treasure for a wide variety of Italian dishes ..

A fave of our´s is:

Parmigiano Reggiano with Fresh Fennel ..

1 rind ( aged 24 to 36 months )
2 fennel bulbs

1) Pry off some chunks of cheese with a kinfe and put on a platter.
2) Trim the fennel and discard the stalks and outer layer ..
3) Halve the bulbs lenghtwise and core and then slice into 1/ 4 inch wide slivers.
4) Now tuck the clusters of cheese amongst the fennel ..

Another fave is to prepare a stock with the rind and then prepare a Minnestrone classic vegetable soup ..

Have a lovely weekend .. And summer ..



What do you do with your rinds ? Hope you do not dump in a rubbish bin !!

[strictlysalsaclare Profile]

I usually freeze down my parmesan rinds providing there are no mould spots on them. I will then use them in either a minestrone, pasta sauce or a shellfish risotto, when you only need a faint taste of the cheese. However, my favourite way is in a courgette soup. I have only made it when we've grown our own courgettes and are at the glut stage. You do need about 2 or 3 rinds in it though.

[Renee Profile]

Member 461, I usually freeze down the rinds, but I discovered that there was some mould on the rind, so I had to put it in the bin this time. I use them when I make minestrone and they add a good depth of flavour to the soup.

I like the idea of using the rinds for the courgette soup, Strictly and the Parmesan Reggiano with Fresh Fennel, Member 461.

At the moment I have fresh fennel but no rinds.

[Stokey Sue Profile]

I too freeze then add to soup or pasta sauce while simmering to add flavour

[Alexandria Profile]

Strictly Salsa,

Thank you for all your feedback ..

Sorry, I did not mention but I do freeze my rinds too ..

Yes, that Courgette Soup sounds amazing ..


And yes, of course a Risotto ..


Have a lovely weekend ..

[Alexandria Profile]

Renée,

Yes, a Minnestrone of course !!

Provides a truly profound complex flavor and harmony ..

As I mentioned to Strictly Salsa, I do freeze mine also ..

All my best for a lovely weekend ..

[Alexandria Profile]

Sue,

Thank you for your feedback ..

I do freeze my rinds too as we go through them quite rapidly at the weekends ..

I like the idea of a Pasta Sauce ..


Of course, a Minnestrone hits the spot on a chilly day ..

Have a nice weekend ..

[Alexandria Profile]

Since, we are putting together a tiny Catalan, Spanish & Italian Cookbook of Recipes on PDF, for our clients, here are some more ideas from our family and Restaurants we have frequented or visited (for Parmigiano Reggiano Rinds):


1) Place the rind ( mine do not have a wax rind ), in a pot of home made Tomato Sauce ..

2) A stock ..

3) Risotto ..

4) Broth ( which we use for Risotto or Pasta )

5) An Italian Stew ..

6) Fresh tomato, grilled rind which becomes tender and slightly chewy but perfect on an Italian Chapata or rustic country bread ..

7) A broth with sautéed bread cubes from day old bread .. Nice warmer up in colder weather ..


Have a lovely weekend and summer ..