Use Your Rinds
The best thing about parmesan rind is that it will keep forever. You can leave in the fridge for a good few months and if not pop it in the freezer. You can stock up on parmesan rind then whack it in a dish as and when you need it. But trust us, the appropriate time will come and you'll never look back. Here are some ways to use it:
- Use in soups and sauces to add a kick of flavour (red or white). Simply, add it at the start of the dish and then take it out before you eat. It'll release all those cheesy flavours for a delicious dish.
- Parmesan broth. Add a few rinds to boiling water (with some other aromatics like garlic and onion) and leave it to simmer for an hour or two. When the broth has reduced strain it and you are good to go. This will make the perfect creamy stock for risottos, meats, soups, and it'll be the best tasting broth ever.
- Parmesan infused oil. Simply pour oil over the rind and let the flavours disperse then drizzle over your dish when the time comes.
- If you are a cheese fiend with a wheel and you really know your parmigiana reggiano from your parmesan, why not hollow this out and make the ultimate cheese serving bowl. Place your hot cooked pasta inside and watch that Cacio e Peppe blossom.