Most cheese shops sell Parmesan rinds, aka “Bones”, at a reduced price. It’s a great way to add the flavor of quality Parmigiano-Reggiano to your dishes for a fraction of the cost of the King of Cheeses: Here is how The Lady uses them:
1. In Marinara Sauces.
2. In Minestrone and Split Pea Soup.
3. When making chicken broth, throw in a couple bones for added flavor.
4. When steaming veggies, throw them into the water or broth.
5. Add them to the stock you are using when boiling pastas or rice. They are also excellent when boiling potatoes to mash or make potato salad.
For other uses, You can check out Robin Shreeves suggestions for rinds, by clicking here.
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