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Old 12-03-2006, 12:44 PM   #11
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As others have also mentioned, I save my hard Italian cheese rinds & add them to various soups - Escarole & Bean, Minestrone, Vegetarian Vegetable, Chicken Vegetable - you name it.

Just keep in mind that if you're adding a large piece of rind to taste before salting, as the rind does add salt.
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Old 12-03-2006, 02:17 PM   #12
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Minestrone is the classic, but I also throw them in large batches of risotto, and preety much anything that could benefit from a deeper background taste but not so much grated cheese!
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Old 12-03-2006, 02:28 PM   #13
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Yes, indeed a rind from Parmigiano is a wonderful flavour booster for brothes (especially for risotto), my initial suggestion to Ayrton was for Pasta e Fagioli. It is indeed a wonderful addition to this classic Italian comfort food. These days I can't believe I used to simply toss that stuff in rubbish!!
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Old 12-04-2006, 12:11 PM   #14
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Soups, spaghetti sauce, long cooked greens....
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