Uses for Parmigiano- Reggiano rinds?

[phoebe]

I just made a very tasty soup from a recipe in the January 2004 issue of Gourmet Magazine (p. 69). "Tuscan Bean and Swiss Chard Soup" calls for adding a 3x2 inch piece of Parmigiano-Reggiano RIND to the soup and simmering for an hour before discarding the rind. The recipe said that the rind (and the pancetta ) "give this soup a rich, almost creamy flavor." Very true.

So my question is this: what do the rest of you do with parm-reg rinds? Personally, I've always just scraped away at them until the cheese comes out more like sand and then toss the rinds.

[Mezzaluna]

Would they be any good to flavor dry bread crumbs? Sort of like putting a vanilla bean into sugar?

[Suzanne]

I just keep the rinds in the freezer until I need some for stock or soup. Then I break off what I need.

Originally posted by Mezzaluna
Would they be any good to flavor dry bread crumbs? Sort of like putting a vanilla bean into sugar?

You know, I've never thought of doing that! I kind of have a feeling that it might not work, just because you'd have to keep the whole thing in the fridge or freezer, and the oils in the rinds wouldn't have much of a chance to get into the crumbs. But I will set up a test right now, and let you know!

[Anneke]

MINESTRONE!!!

...drooling at the thought of it

[Pongi]

NO, NO, NO!

Never discard Parmigiano rinds after having cooked them with minestrone...EAT them!

They're the yummiest thing in your minestrone

Pongi