Whether it’s covering pasta in a cheesy blanket or adding flavour to soups, parmesan is a cook’s best friend. But when your parmesan triangle is finished, what do you do with the leftover rind? It’s actually packed with flavour and shouldn’t be discarded. Put it to good use in soups, sauces, ‘crunchy bits’ and risotto…
2. Tomato sauce
Up the umami in your tomato sauce – simply add the rind with the chopped tomatoes and remove before serving.
3. Cheese sauce
Give your cheese sauce extra depth by simmering parmesan rind in the white sauce base before adding the grated cheese.
4. Crunchy bits
Stick a fork or knife in the softer side of the rind, then carefully toast the harder side over a low flame until lightly charred. Leave to cool, then chop into pieces to toss through a salad, scatter over soup, or just to snack on.
Add parmesan rind to the stock and simmer for 10 mins. The infused stock will add depth to your risotto.