I think "like experiments with acceptable result" is a great way to describe most cooking. Well, mine, anyway. I proudly use only parmigiano and have used the rind in soups, but look forward to making the oil. Thank you!
I know some people are kind of scared of cooking something that is "not good". And I always tell it doesn't have to be restaurant perfect: if you are trying something new, acceptable is... well, acceptable!
They way we used them during pizza season at the restaurant was to put the rinds in a small metal container with warm olive oil, garlic and rosemary sprigs. Before the pizza goes to the table we woulduse the spring to brush the crust.
On a sidenote... I actually like pizza on pineapple, fresh grilled or seared pineapple tossed in brown sugar and black pepper.
Add some sopressata or capicola, marinated artichokes and some pepperoncini or italian long... It's a party..
Ohh it's indeed a great way of using them! I am now wondering if we could make a mayonnaise out of that oil? Oh my. I want to try.
Anyway, don't tell anybody, but I don't necessarily hate pineapple on pizza! It makes a great companion to savory stuff. I am now waiting for the Italian Pizza Police to catch me!
Ugh, food allergies do not only impact what to eat, but they can also be the foundation of stress associated with it...
I am so happy to have inspired you with these ideas. Hope you come back and find some more recipes that suits you. And if not, drop me a comment, we can work out a similar alternative recipe! - ◡ -
Nice suggestions! I’ve only ever put the rinds in soup or sauce or used them to make broth ~ something my mom taught me many years ago. The parm popcorn could be dangerous (as in addictive).
Thank you for these interesting recipes! I’m a frugal cook (who once googled ‘eggshell uses’ …), so I really agree that we should make the best use of everything. I haven’t tried the popcorn method, but have roasted Parmesan rinds directly over the hob. The result was delicious, only the dripping would invariably make a mess, so indeed nuking it seems to be a better idea. And I’m with you on those stews and soups too. The rinds can certainly add depth to them.
By the way, and you may want to sit down for this, pineapple? In Asia, we put durian on pizzas.
Hey thanks for the nice comment! I am happy there are more people like me out there trying to make the best use (and reuse) of everything in the kitchen!
And... Durian on pizza??? Just when I though I had heard everything!
I read this and realized-- hey, I have a container of parmigiano rinds in my fridge, and I don’t know what I’m going to do with them. I think the popcorn appetizer is in my future.
I've been meaning to use parmesan rind in soup for a while - a good reminder 😄 As for the microwave snacks, these look incredible -who would have thought?! I need to take my rinds around to someone with a microwave ASAP 😂 the first time in a while that I've regretted not having a microwave!
Ok, let’s face it, we all end up with the rind when buying “real” parmesan, but as you indicated it is rather expensive, but if you can afford it, go get it! For me it is a special treat as normally I use the cheaper version, but never pre grated or that floury stuff you buy in a container. I know I voted for the popcorn, just because I would like to give it a go, normally it would go into a soup, but now I know that I can also make Parmesan oil, another addition to my collection of flavoured oils.
I think "like experiments with acceptable result" is a great way to describe most cooking. Well, mine, anyway. I proudly use only parmigiano and have used the rind in soups, but look forward to making the oil. Thank you!
I know some people are kind of scared of cooking something that is "not good". And I always tell it doesn't have to be restaurant perfect: if you are trying something new, acceptable is... well, acceptable!
They way we used them during pizza season at the restaurant was to put the rinds in a small metal container with warm olive oil, garlic and rosemary sprigs. Before the pizza goes to the table we woulduse the spring to brush the crust.
On a sidenote... I actually like pizza on pineapple, fresh grilled or seared pineapple tossed in brown sugar and black pepper.
Add some sopressata or capicola, marinated artichokes and some pepperoncini or italian long... It's a party..
And if you like, some sardines... Oh my..
Pineapple on pizza not pizza on my pineapple LOL
Would have been epic, though LMAO! The infamous upside-down pizza https://www.youtube.com/watch?v=CYPLmrJjxOM
Ohh it's indeed a great way of using them! I am now wondering if we could make a mayonnaise out of that oil? Oh my. I want to try.
Anyway, don't tell anybody, but I don't necessarily hate pineapple on pizza! It makes a great companion to savory stuff. I am now waiting for the Italian Pizza Police to catch me!
Kewpie style mayo with that oil for okonomiyaki must be wild
I liked this article. I am not a foodie and have many food allergies . I struggle with finding recipes i can use.
This one has given me some new ideas. Thank-you .
Ugh, food allergies do not only impact what to eat, but they can also be the foundation of stress associated with it...
I am so happy to have inspired you with these ideas. Hope you come back and find some more recipes that suits you. And if not, drop me a comment, we can work out a similar alternative recipe! - ◡ -
Thanks for your thoughtfulnrss. .
Very appreciated.♥️
Nice suggestions! I’ve only ever put the rinds in soup or sauce or used them to make broth ~ something my mom taught me many years ago. The parm popcorn could be dangerous (as in addictive).
I can't remember a single broth for tortellini in which my grandma didn't put any rind!
And I was so happy, being the little one, getting to enjoy those soft and chewy pieces in my plate at the end.
I really enjoyed your little summation at the start — also being Italian— about how us Italians are quite opinionated about our food.
I also really enjoyed the rest of your article — these recipes looks great.
Grazie Michael! Appreciate it :)
I save mine to add extra oomph to risotto. The bonus is that the rinds become soft and juicy enough to eat.
Yes! I usually keep it simmering in my broth while I use it for the risotto.
My family is used to put some in every broth they make at home. Every single one! So i grew up with that :)
Thank you for these interesting recipes! I’m a frugal cook (who once googled ‘eggshell uses’ …), so I really agree that we should make the best use of everything. I haven’t tried the popcorn method, but have roasted Parmesan rinds directly over the hob. The result was delicious, only the dripping would invariably make a mess, so indeed nuking it seems to be a better idea. And I’m with you on those stews and soups too. The rinds can certainly add depth to them.
By the way, and you may want to sit down for this, pineapple? In Asia, we put durian on pizzas.
Hey thanks for the nice comment! I am happy there are more people like me out there trying to make the best use (and reuse) of everything in the kitchen!
And... Durian on pizza??? Just when I though I had heard everything!
No doubt this would work with Grana Padano. I'll be making celeriac and pancetta soup within the week - thanks for the idea. :)
I read this and realized-- hey, I have a container of parmigiano rinds in my fridge, and I don’t know what I’m going to do with them. I think the popcorn appetizer is in my future.
Go for it! Or use them in the next soup you'll make, they're delicious.
Either way, it's so good you keep them in a bag and not throw them away, you rock it!
They were excellent-- I’ll try the other ideas next time. And I now see the risotto suggestion-- that sounds good too.
"Could you believe it without trying?"
I can't! Is that photo really of just the microwaved cheese pieces?!
I swear! Takes three minutes to make :)
I've been meaning to use parmesan rind in soup for a while - a good reminder 😄 As for the microwave snacks, these look incredible -who would have thought?! I need to take my rinds around to someone with a microwave ASAP 😂 the first time in a while that I've regretted not having a microwave!
And of course by parmesan I really mean parmigiano reggiano 😇
You know there is a special place reserved in hell for those who put pineapple on pizza......
aaaannnddd... I will be waiting for you there.!!!!!
Always in Ribollita, and I agree with Warly about the oil.
Ah Ribollita is one of my favorite soups. It comes right after a good "Pasta e Fagioli", that's my sweet spot.
I think I saw this in our house once(!) Just texted this to my (Sicilian) wife! We've got to try this!
Oh and also that beautiful ricotta they use in Sicily is awesome (my girlfriend is Sicilian, too!).
Have you ever had Sicilian cannoli?
Ok, let’s face it, we all end up with the rind when buying “real” parmesan, but as you indicated it is rather expensive, but if you can afford it, go get it! For me it is a special treat as normally I use the cheaper version, but never pre grated or that floury stuff you buy in a container. I know I voted for the popcorn, just because I would like to give it a go, normally it would go into a soup, but now I know that I can also make Parmesan oil, another addition to my collection of flavoured oils.
Well I think you can make these rinds popcorns with a cheap Parmesan, too! Let me know if you try!