Spaghetti Sauce & Parmesan rind

[JanetRose]

I found somewhere on the internet to add a Parmesan rind to your sauce to add flavor...has anyone ever done?

 

[gmi3804]

Always. It really amps up the sauce. I keep mine in a bag in the freezer. You might want to scrape it with a paring knife to expose the more flavorful part, and to get rid of any schmutz which might be on the rind. Save those rinds!

 

[NYCgrrl]

Nice in soup making too just never throw it in the garbage

 

[JanetRose]

So you keep re-using it?

 

[Wendy31]

I have a recipe for Chicken Bog that uses a parmesan rind as it’s cooking. Before serving, it’s taken out & discarded.

 

[NYCgrrl]

So you keep re-using it?

One time usage.

 

[AMW86]

I do this for sauce and various soups. Some grocery stores sell the rinds separately (5-6 per package) that you can throw in the freezer

 

[HeatherC]

All the time. It gives things a great salty bite.

 

[Lord Manhammer]

I've never done this. I will have to try it.

 

[bcla]

I just grate it. Also depends. Parmigianno Reggiano has a really hard rind, but still edible. American or other attempts at a hard grating cheese might have a softer rind.