Whenever you finish a wedge of Parmesan cheese, throw the rind in a freezer bag and savee in your freezer for a day when you’re cooking something where its flavor will be welcome. Use them in soups, tomato sauce for pasta, bean dishes, brothy pots of greens–anything where the saltiness and flavor of Parmesan would be welcome will benefit from a rind thrown in, notes rosielucchesini. Add rinds when making risotto and remove before serving. Parmesan rinds pulled from a simmering pot make a great cook’s treat!

smtucker loves this Mario Batali recipe for roast chicken with balsamic, which uses Parmesan rinds.

Board Links

uses for parmesan rinds

See more articles