Parmigano Reggiano rinds
I'm getting a small collection of these and don't know how to use up the last bits of their goodness. Any ideas?
I throw my rinds into soups, especially tomato based ones, which gives them a wonderful earthy and slight cheesy flavor. I particularly enjoy the flavor in pasta e fagioli soup. Also, when I roast a chicken in the oven, I will often put some rinds in the cavity with lemons and fresh thyme.
I have heard of including them in risottos as well, pulling the rind before serving, but have not actually done this myself.
They are great to make a fast and dirty soup with plain broth. I'll either dethaw or pour from box, add a rind bay leaf and dried chili. Toss in tortellini and it's dinner. Store in freezer for soup season.
Use in soup - add it early on: much of it will melt, fish out what's left. Ditto for making tomato sauce.
I love to add it to risotto stocks at the beginning; it's a good way to enrich the cheesy goodness of the dish. As the rind melts and becomes more pliable, it becomes easier to get every last bit of cheese in there.
Not sure if this applies to you, but I used to give them frozen to my son when he was teething. Weird, yes, but it totally worked. Just make sure you keep a close eye and don't let him gnaw too long or it will thaw out.