Don’t walk out of Costco without a big wedge of Parmesan. It’s one of my ride-or-die items on my quarterly visits. You can grind up the cheese in a food processor and use the rind for soup!
Once you cut off your Parmesan rinds, toss them in a pint container in your refrigerator or freezer. A small 1—to 2-inch piece of Parmesan rind adds a rich umami undertone to soups, bolognese, ragu, and tomato sauce.
Side note: Fish out the rind before dishing up dinner. You may find the goopy Parm rind covered in lentils or tomato sauce. Other times, it mysteriously dissolves into what I’m cooking.
That’s all for today, folks! Our cooking tip is short and sweet because I’m in Round Top, Texas, hanging with my retreat attendees at Kitchenette Farm. Look for behind-the-scenes pics on Instagram. I’ll recap some highlights in this week’s Friday Favorites.
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