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Feb 26, 2007 01:26 PM

uses for parmesan rinds

I've been collecting these for awhile, but other than adding them to minestrone, what else can I use them for? Seems like there should be something, could they be ground up in a food processor and used like grated parm? But maybe they're too hard for that. TIA for any suggestions

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  1. Mario Batali's "My Two Villages" cookbook has a wonderful balsamic roasted chicken which uses many rinds.

    1 Reply

      3 large eggplants
      1 Tbsp olive oil, plus several teaspoons for garnishing
      4 cloves garlic, minced or pressed
      1/2 medium sweet onion, finely chopped
      2 small dried red chilies, crushed
      1 tsp dried parsley
      1 tsp dried basil
      1 15-oz can cannellini beans, drained
      2 c chicken broth
      2 Tbsp sherry
      1/2 x 2" piece Parmesan rind (not waxy)
      1 recipe fresh ricotta cheese
      salt and black pepper

      Preheat the oven to 475 F. Prick the eggplants with a knife, lay them on a rimmed baking sheet, and bake them whole for about 40-45 minutes. Heat the olive oil in a deep pan and cook the garlic, onion, chilies, parsley and basil unti the garlic is softened but not colored (about 3 minutes or so). Cut the baked eggplant in half and scrape all the insides, breaking them up as you go, into the pan. Add the beans and broth. Bring to a boil and then simmer for 20 minutes. Remove about half the soup, puree it and return it to the pot. Stir and season well. It should be creamy, gutsy, and reasonably thick. Season the ricotta with salt and pepper, break it up and stir it into the soup. I served with some olive oil drizzled over the top and warm toasted bread.

      4 Replies
      1. re: HillJ

        Can we have the recipe for the fresh ricotta? This soup sound unusual and interesting, although I can't imagine what it would be like. I love eggplant soup with roasted peppers. What is the source?

        1. re: coconutz

          Thanks for catching that coconutz. I use the homemade ricotta recipe from becks & posh. I like to have ricotta on hand and reserve some for the soup. What is it like?...if you are familiar with Rachel Ray's definition "stewp" ...

          Soup source is a combination of inspirations, my Aunt & Jamie Oliver.

        2. re: HillJ

          I didn't see when you add the sherry or the parm rind. I'm guessing it is with the beans and broth? Is 20 minutes simmering enough to extract flavor from the rind?

          1. re: Ascender

            Oh my what a horrible job I did writing this out in 2007!
            The sherry is added with the chicken broth and once you puree some of the soup you steep the parm rind it that while you prepare the ricotta add in

            Gosh, sorry for the confusion. I really wrote that out half-a&&'d.

        3. My Italian friends tell me Parmesan rinds are given to teething babies.

          1. Put in your tomato sauce.
            Pizza sauce (If you make home made pizza)
            Especially good in chicken cacciatore


            3 Replies
            1. re: Davwud

              The softend rinds after cooking in tomato sauce are a real treat to eat by themselves!

              1. re: Gin and It

                Gin and It my my dh loves to softened the rinds in sauce and then smear on crusty Italian bread. His idea of simply heaven!

                1. re: HillJ

                  There's just nothing wrong with that.


            2. Use when making risotto and remove the rinds before serving.