Parmesan Broth Is the Answer
If you have no idea what to do with your Parmesan rinds, why not turn them into liquid gold and make it a base for delicious brothy dishes? To have a bombastic meal, all you need are some basic herbs and aromatic cheese rinds you may have otherwise thrown away. You can use them as a flavor infusion for braised beans, veggies, and grains, as well as for soups.
A Precious Food Scrap for All Seasons
The best thing about this food leftover is that you can do wonders with it regardless of the season. It’s perfect to use at the end of winter when your storage vegetables are starting to look a bit grim on the shelves asking to be saved. It’s just as amazing for a refreshing and aromatic summer salad and as a base sauce for a spring dish. As long as you have parmesan rinds, you are good to go.
Not All Parmesan Is Created Equal
The quality of the cheese you use matters. For top results, go for Parmigiano-Reggiano. As with everything else, there are fakes, so be sure to know what to look for. The real thing will have the phrase ‘Parmigiano-Reggiano’ and puncture holes on the rind. This means it has been certified, and it contains only three ingredients: salt, local milk, and rennet (an enzyme from animal origin, so it’s not suitable for strict vegetarians).
So next time you think of tossing your parmesan rinds, think again. A delicious soup sounds nice, doesn’t it?