Have you ever wondered how to cook Parmigiano rinds so you don't throw them away? We have the answer for you, actually we have 3!
Many people are used to discarding Parmigiano Reggiano rinds after using the pulp, but if you are mindful of waste - and especially taste - discover how to make the most of their flavor before throwing them away.
Preparation: cleaning Parmigiano rinds
Before proceeding with our recipes, we recommend cleaning the rinds to facilitate cooking and remove the part that is handled most often and where dirt can accumulate.
To clean Parmigiano rinds, start by rubbing a damp cloth on the outside, then very carefully scrape off the harder layer using a knife. If you prefer, you can also use a fine grater, but in any case, be careful with your fingers!
1. Broth with Parmigiano rinds
Let's start with a very simple, traditional and tasty recipe.
Whether it's meat or vegetable broth, it can always be useful in the kitchen for deglazing meats and risottos or for preparing a delicious plate of tortellini.
Set aside 2-3 rinds - varying according to the portions - and immerse them in your broth for a few hours. All the flavors and nuances contained in the rind will be slowly released and will give a more intense flavor to your broth.
At the end of cooking, the rind will be much softer and you can use it to cream a risotto, or taste it as is!
2. Fried Parmigiano rinds
It is said that any fried food tastes better, so fried Parmigiano rinds could not be missing from this list.
After cleaning them, cut the rinds into cubes or, even better, into strips, which are a bit like fries. At this point, pour a drizzle of EVO oil into a pan and when it is hot, add the rinds. As soon as they puff up, drain them and serve them on a plate covered with paper towels. Done! Eat them while they are still hot.
3. Microwave-puffed Parmigiano rinds
Let's try a similar, but lighter recipe.
Just one minute in the microwave. That's all you need to prepare crunchy and delicious Parmigiano chips without adding any fat.
After cleaning the rinds well, until they are thin enough, cut them into small squares of a few centimeters. Pat them dry with kitchen paper to remove any excess moisture and achieve a better final result.
Place them on a microwave-safe plate and cook them at maximum power for one minute. Let them cool for a few moments and they are ready to be crunched!
How to store Parmigiano Reggiano rinds
If you don't want to throw away the rinds, but don't need them immediately, wrap them carefully in cling film and store them in the refrigerator.
To always have a supply to use as needed, you can keep them in the freezer sealed in an airtight container.
Some time ago we told you about Parmigiano rind ragù, but there are a thousand other ways to cook them: baked, in meatballs and even on the barbecue!
Do you know any other waste-free recipes that feature our cheese? Share them with us on our social media channels!
