Thursday, December 17, 2009

Tip of the Day- Parmesan Cheese

I love Parmigiano-Reggiano cheese, but I have to admit I sometimes buy Grana Padano or Asiago cheese instead because the real stuff is so expensive. If you do splurge for Parmigiano, a great way to get more out of your wedge is to use the rind. Yep, the rind of real Parmigiano cheese is edible, it just needs to be softened up. You can keep the rind in the freezer until you want to add it to a simmering soup, especially Italian soups like Tuscan White Bean or Ribollita. Give it at least 20 minutes, and the rind will soften and add its salty flavor to your broth.

No comments:

Post a Comment