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
CREAMY EGGPLANT, CANNELLINI BEAN AND RICOTTA SOUP
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.
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.