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Parmigiano-Reggiano Rind Croutons

193

  • Prep Time5 min
  • Total Time5 min
Parmigian-reggiano cheese rind croutons, for a post on the best parmesan recipes

Photos, Erik Putz. Food Styling, Ashley Denton. Prop Styling, Catherine Doherty.

Chatelaine Triple Tested

For the real deal, look for cheese wedges that have embossed rinds.

Ingredients

  • Rinds of Parmigiano-Reggiano cheese

Instructions

  • Grate off as much cheese as possible from Parmigiano-Reggiano rinds, until rind is 1/4 to 1/2 in. thick. Cut into 3/4-in. squares.

  • Arrange pieces print-side down on a microwave-safe plate, 1 in. apart. Microwave on high until puffed, about 1 min. Let cool slightly.

As Parmigiano-Reggiano cheese matures, the wheel forms a natural rind. The rinds can be tough but don’t discard them. They steep well in soups, sauces and risotto—and make a tasty snack. These Parmigiano-Reggiano “croutons”, made from the rinds, can be sprinkled on soups or enjoyed on a cheese plate.

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