I like it in my broccoli rabe, Italian sausage, cannelini bean and ditalini soup.
The rinds are great in soups. I know it’s traditional to use them in minestrone, buy try adding some to a nice white bean and pancetta (or prosciutto end) soup. Serve with a drizzle of extra virgin olive oil, a grating of Parmigiano Reggiano, and fresh black pepper. Mmm… I wish it weren’t 92 degrees and humid here in CT.
I use the rinds in soups. They add a depth of flavor I enjoy.
I eat the cheese as a snack. I put the rind in the minestrone. I use a lot of parmigiano so I don’t have to buy the rinds seperately–I just cut them off and freeze them in a plastic "freezer bag" for when I’m making soup.
By the way, the cheapest place I’ve found to buy Parmigiano Reggiano is CostCo ($7.99 a pound as opposed to twice that at the supermarket and more at "gourmet stores"). And they sell a very good grana padano for even less (and the rind should be very good too).
Trader Joe’s is cheaper than supermarkets too. Mine usually has Reggiano for around $11.99/lb.
By the way, for anyone not familiar with grana padano:
The most delicious offbeat treats are the rinds from parmagiano reggiato (sp?). They sell these "hard ends" in gourmet stores for lower price than regular pricey parmigiano. They recommend them for soup or other flavoring, but I like them as a snack just as they are.
(PS: my aunt’s maiden name was Parmigiani. Really. )
Cheeses: parmagiano rinds
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