Parmesan rind recipes

A magical keto snack like no other, these crunchy Puffed Parmesan Rinds use the rind of Italian Parmigiano Reggiano cheese, which is edible.

Wait! Don't throw the rinds away. There are many uses for this often-tossed cheese segment.

Ever wondered what to do with Parmesan rinds? Don't toss them, they taste great melted into a soup or stew & make everything taste better!

Parmesan rinds are the secret ingredient for more flavorful soups, sauces, beans, and more!

You won't believe how good it is.

This easy homemade parmesan broth is the perfect way to use leftover parmesan rinds! Start by sautéeing some shallots and celery with a bit of garlic, then stir in some rinds, a few spices, and plenty of water. Let it simmer on the stove for a few hours until you have a rich, delicious parmesan stock that's perfect for pasta, risotto, soup, white beans, and more. Includes step by step photos, plenty of tips (plus notes on storing and freezing broth), and ideas for how to use parmesan broth.

Save your parmesan rinds and make this easy and flavourful parmesan broth recipe. 81/2 cup per serving

All you need is a bit of heat and liquid to release the savory flavor of your Parmigiano Reggiano rind into your favorite dinner recipes, soups and sauces. ⁠ (Photo: @organicitalian⁠)⁠

We really don't want to throw anything away: cheese rinds can be valuable ingredients that can be harnessed to avoid waste, save money and prepare delicious recipes.

I learned this recipe from my friend Darcy, who got it from Gwyneth Paltrow's My Father's Daughter Use the recipe as a guide — if you don't have leeks, onions are fine, though I don't think leeks lend a special flavor to all stocks, so they are worth buying if you are headed to the store; if you don't have thyme or tarragon, omit them; etc. I love using this stock in so many recipes, this one in particular, which is a little fussy, but so good: Farro Risotto with Butternut Squash and Kale