Unlock the Full Potential of Parmigiano: How to Use the Rind in Your C (2024)

FAQs

How do you use parmigiano rind? ›

Flavor your sauces and soups.

Plop the rinds into your next tomato sauce, ragù, or soup and let it simmer. Remove whatever is left of the rind just before serving. It will add a salty flavor and thicken everything up.

You can throw it into simmering soups, stews, beans, and pasta dishes for an extra kick of salty, cheesy, funky flavor. Your dried beans, brothy, vegetal soups, chicken noodle soup, and bolognese will thank you. Throw it into broths and stocks for a subtle burst of rich cheesiness.

Hard-cheese rinds like Parmesan shine in this toasting adventure. Why settle for ordinary pasta when you can take it to flavor paradise? Add a few cheese rinds to a pot of boiling water, then toss in your pasta and salt.

While an Asiago rind made the soup taste unappealingly gamey, tasters agreed that rinds from both Pecorino Romano and Gruyère added a savory flavor comparable to that of the Parmesan rind. If you don't have a rind, any one of these cheeses is also an acceptable substitute.

Once you hit the rind, stop grating, and give the exterior a quick wipe-down with a mild white vinegar solution. (This is just because the rind will have been handled a lot so it could use a little cleaning at this point).

As Rach explains of the cheese, made in Parma, Italy, “When you buy Parmigiano Reggiano, you should always buy it with rind, because you can use it in soups and sauces.” But, keep in mind, these rinds are for one time use. "In soups and sauces, [the rind] does not dissolve, but it may not be reused,” says Rach.

The rind will become malleable in the heat, but won't completely disintegrate, so be sure to remove it from the pot before serving. For an added bonus, cut the softened cheesy bits into smaller morsels and stir them back into the pot to enjoy as tiny Parmesan rind dumplings.

Even though the rind is edible, it is very hard and sometimes gritty. It doesn't grate well, but the Parmesan rind has other uses, particularly in soup or sauce recipes. When the rest of the cheese is gone, you can use the rind right away in another dish, or keep it in the freezer to use later.

Parmesan rinds will last for a few months in a zipper-lock bag in the fridge, but my preference is to keep them in the freezer (in a zipper-lock freezer bag) where they will last practically indefinitely. Don't worry about thawing them before use, just toss them right into the pot!

Fried cheese rinds

All you need is a little extra virgin olive oil in a hot pan, the parmesan rind cut into cubes or strips and you're done. As soon as they start to expand a little, they're ready to serve. Essential: to be enjoyed freshly fried or they'll quickly go hard again!

How to use Parmigiano Reggiano? ›

It can be grated, shredded, shaved over Italian pasta, salads and soups or chunked and served with fruit. Or use as an ingredient in recipes or other preparations. For example, fresh pasta filling, meat preparations, pies containing vegetables and other ingredients.

Even though the rind is edible, it is very hard and sometimes gritty. It doesn't grate well, but the Parmesan rind has other uses, particularly in soup or sauce recipes. When the rest of the cheese is gone, you can use the rind right away in another dish, or keep it in the freezer to use later.

Parmesan rind is a protective layer that forms on the cheese as it ages. While it's safe to eat, its commonly discarded because it's hard and difficult to chew. That doesn't mean it isn't full of flavor though! The rinds can be simmered in sauces, soups, and broths, imparting its flavor as it slowly breaks down.

Secret #2 is adding a parmesan rind to the pot. This is an old Italian trick I learned for creating rich soups, stocks, tomato sauce, or... chili! Remember it next time you finish off an expensive wedge of parmigiano.