Looking for a way to use up those Parmesan rinds collecting in your cheese drawer?
Check this out!
My French sweetheart showed me this trick the other day that was so drop-dead easy, so obvious, so I-can't-believe-I-didn't-think-of-this, and so good, I've been eating my way through Parm rinds every day since.
All you do is shave them to about a 1/2-inch, no less than 1/4-inch, thickness, spear them with a fork and toast them like marshmallows over a gas flame.
Or if you have a broiler, pop them in the broiler.
Then slice them into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure Parmesan crouton.
Toasted Parmesan Rinds
- Parmesan rinds, 1/2-inch thick is perfect, no thinner than 1/4-inch thick
Gas stove, stove-top method
Remove the grate from your gas stove. If you want, line the stove below the burner with aluminum foil to catch any drippings.
Using a fork, pierce a section of Parmesan rind from the softer, non-rind side first. Put the gas on to a medium flame.
Holding the cheese rind side to the flame, gently toast it until nicely browned.
When nicely browned all over, remove to a cutting board and cut into cubes or strips.
Add to soups, salads, or just eat like popcorn.
Line a broiler pan with aluminum foil. Place rinds rind-side down on aluminum foil. Broil the softer, non-rind side first for a few minutes until lightly browned.
Then turn the rinds over and toast the rind side. (You toast the cheesy side first because that way when you flip over the rinds, they won't stick as much to the foil.)
Parmeigiano-Reggiano - the Wikipedia on Parmesan