As the saying goes, With pigs nothing goes to waste, we can say the same thing of Parmigiano Reggiano too. The rind of this cheese is good to eat: after cleaning with a scraper, you can prepare several simple recipes:
- roasted rind: dice the rind in small cubes, put them in a nonstick pan on the rind side, and after a few minutes flip over the rind in the other side to finish cooking, and eat them hot and crispy.
- boiled rind: dice the rind in small cubes, then should put into the pot along with meat or vegetable broth, and cook several hours. You eat hot and chewy rinds!
- rind in the oven or grill: dice the rind in small cubes, then should put into the pot along with meat or vegetable broth, and cook several hours. Made them cool, then spear the rinds together with meat or vegetables “spiedino” (skewer), bake or grill.
- rind in the soup: dice the rind, then should put into the pot along with meat or vegetable broth, and cook several hours. After going cold, , chop and add them in your favourite vegetable soups.
How to store Parmigiano Reggiano
What to do with all those Parmigiano rinds