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Parmigano Reggiano rinds

weezycom Jul 17, 2009 07:28 PM

I'm getting a small collection of these and don't know how to use up the last bits of their goodness. Any ideas?

  1. hotoynoodle Jul 28, 2009 07:28 AM

    they can be added to cooking beans and lentils too.

    1 Reply
    1. re: hotoynoodle
      LJS Jul 28, 2009 07:44 AM

      You beat me to it with regard to the beans and lentils, especially Italian style...just make sure you cook beans, add cheese, allow to blend/absorb flavours and then salt. It is amazing how much salt those rinds can retain and deliver.

    2. Den Jul 27, 2009 02:39 PM

      Like many others, I add them to tomato sauce and some soups while it's simmering. However, the ratios of rinds to sauce or stock are generally small. In a 20 qt pot I might add only 8 or so oz of rinds when I have them.

      1. m
        morwen Jul 27, 2009 09:03 AM

        Shred them (large shred). Heat a small non-stick pan, like an omelet pan, to about pancake heat. Add a handful of grated rinds to the pan and allow to melt, pressing down with a fork to spread the cheese and close holes. Allow to brown on the bottom and then lift to a rack to cool. Don't flip them in the pan, just brown on one side. Serve with soups, salads, or munch as snacks.

        2 Replies
        1. re: morwen
          Phurstluv Jul 27, 2009 09:21 AM

          Your fricos aren't too salty by using the rinds? I use the actual cheese to make fricos.

          1. re: Phurstluv
            morwen Jul 28, 2009 05:01 AM

            They're a little salty but nothing like most commercial versions or snacks.

        2. Calipoutine Jul 24, 2009 07:50 PM

          I throw them in when I make marinara sauce. Gives it a great flavor.

          1. David A. Goldfarb Jul 24, 2009 01:55 PM

            Into the stock bag with the vegetable peelings in the freezer.

            2 Replies
            1. re: David A. Goldfarb
              smtucker Jul 24, 2009 03:38 PM

              Chicken stock, vegetable stock? I would have assumed that the rinds would overtake the flavor of a stock and make it cloudy. Please tell us more.

              1. re: smtucker
                David A. Goldfarb Jul 24, 2009 07:15 PM

                Chicken or beef stock usually. I suppose you could add enough that it would be too powerful, but I don't usually have that much cheese rind in the mix, given the amount of hard cheese that I use (I also put other appropriate rinds in there) and the amount of stock that I make in a typical batch (12-18 quarts before straining and reducing).

                I clarify stock with egg whites at the end, so cloudiness isn't an issue (though veal stock tends not to clarify as well in general as beef or chicken).

            2. chef chicklet Jul 24, 2009 01:18 PM

              I think it might just be me, but I found that the rind changed the whole flavor of my minestroni and vegetable soups. Cheese is good on the top and nice to mix in but the rind is super salty, and if you do use it, taste the soup and pull it out if begins to get that way.
              After a couple more soups Italian beef and barley for instance. I stopped. I don't care for the taste at all it overwhelms the soups each time and they all start to taste the same. I much prefer the flavor of the tomatoes, and the vegetables.

              1. p
                pietro Jul 24, 2009 02:15 AM

                The best way? Stick it on a fork or spit and roast it on a flame ( even on the gas stove) much like you do with marshmellows, a bit burned on the fringes.You have the added bonus of the aroma as well as a great, chewey taste.
                As children that was a special treat for us.
                Make sure your rind is about 1/2 inch thick and clean it well on the outside. Washing is not enough as you need to scrape the outside layer and take away the muck accumulated in the little holes of the markings.
                Better done while waiting for the meal to be on the table...

                1. w
                  weezycom Jul 18, 2009 05:07 AM

                  Thanks for all the help! I'll keep them in the freezer until soup season.

                  No kids, but if my teeth fall out, I'll keep a couple around to gum on!

                  1. m
                    meleyna Jul 17, 2009 09:46 PM

                    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.

                    1. r
                      rock0052 Jul 17, 2009 09:11 PM

                      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.

                      1. greygarious Jul 17, 2009 08:44 PM

                        Use in soup - add it early on: much of it will melt, fish out what's left. Ditto for making tomato sauce.

                        1. corneygirl Jul 17, 2009 08:43 PM

                          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.

                          1. s
                            smtucker Jul 17, 2009 07:34 PM

                            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.

                            4 Replies
                            1. re: smtucker
                              somervilleoldtimer Jul 17, 2009 08:05 PM

                              Ditto, especially minestrone.

                              1. re: somervilleoldtimer
                                Fritter Jul 18, 2009 05:15 AM

                                Add another rind saver for minestrone.

                              2. re: smtucker
                                relizabeth Jul 18, 2009 05:37 AM

                                I add it to my risottos, but dont fish them out. It is a magical melty cheesey suprise. I purposely dish servings out so I always get the rind.

                                1. re: smtucker
                                  Phurstluv Jul 18, 2009 12:40 PM

                                  Also good in French Onion soup.

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