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Old 12-02-2006, 01:08 AM   #1
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Hard cheese rind

What to do with hard cheese rinds like those of parmegiano reggiano? I remember coming across a good use for these as an ingredient for cooking but can't for the life of me recall what it was. Do you have any suggestions? Thanks!

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Old 12-02-2006, 02:04 AM   #2
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As I only recently learned from Urmaniac, the rind can be added to things like a pot of beans to add richness and flavor. I'm sure she'll put her two-cents' worth in shortly to give you a broader understanding of its uses, however!
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Old 12-02-2006, 03:06 AM   #3
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I save my pieces of parm and when I make minestrone or any veggie soup, I put the pieces in to soften and we eat them along with the soup. They give soup or beans a nice rich flavor..My kids each expect a piece when we have minestrone

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Old 12-02-2006, 03:47 AM   #4
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Am with kadesma, definitely minestrone. Was wondering what to make today. Mmmm.
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Old 12-02-2006, 06:13 AM   #5
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oh man, escarole e fagiole with a softened hunk of parm rind...

it's mine...get away, yes all of it. mine, mine, mine, mine, mine.

hehehehehehe, slurp. ahhhhhhhhhh.
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Old 12-02-2006, 08:18 AM   #6
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I use a fine mesh grater and shred it, then sprinkle it in garlic bread before baking them.
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Old 12-02-2006, 08:46 AM   #7
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Great ideas so far! Now I seem to remember it was Minestrone that one can add the rinds to. So glad I've been collecting those rinds! Thanks people!
:-D
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Old 12-02-2006, 10:32 AM   #8
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I put mine in spaghetti sauce.

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Old 12-02-2006, 04:48 PM   #9
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I collect the Hard Cheese Rinds and then when I am cooking something I add them to the dish. I have used them in soups and the flavor is great.
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Old 12-03-2006, 10:11 AM   #10
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I put pram rind in darn near anything that cooks longer that 20 minutes!!
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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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