Some useful kitchen tips

The rinds of some hard Italian cheese such as Parmigiano Reggiano, Grana Padano and Pecorino Romano, add depth flavour to food such as soups, ragu, risottos, broth and can be used also as a proper ingredient added to meatballs, meatloaf and rice croquettes.

The hard cheese rinds do not melt completely but only soften, making them enjoyable to chew.

They can also be baked and are occasionally grilled or breaded and fried then served as an appetiser or as a snack.

Whatever the intended use, the first thing you should do is to scape off the inedible outer surface, where the branding or lettering is, cut the remaining rinds into cubes or smaller pieces. They can be easily kept in a sealed box in the fridge until needed.



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