Parmigiano Rinds: What do you do with Your´s ?
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- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Parmigiano Rinds: What do you do with Your´s ?
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 !!
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 !!
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- strictlysalsaclare
- Posts: 505
- Joined: Wed Apr 25, 2012 10:06 pm
Re: Parmigiano Rinds: What do you do with Your´s ?
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.
Re: Parmigiano Rinds: What do you do with Your´s ?
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.
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
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Parmigiano Rinds: What do you do with Your´s ?
I too freeze then add to soup or pasta sauce while simmering to add flavour
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Parmigiano Rinds: What do you do with Your´s ?
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 ..
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Parmigiano Rinds: What do you do with Your´s ?
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 ..
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Parmigiano Rinds: What do you do with Your´s ?
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 ..
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
- Alexandria
- Posts: 2416
- Joined: Sat Aug 19, 2017 6:19 pm
- Location: Barcelona
Re: Parmigiano Rinds: What do you do with Your´s ?
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 ..
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 ..
Barcelona, soulful & spirited, filled with fine art, amazing architecture, profoundly steeped in culture & history, and it engages all your senses, and food fancies.
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