Parmigiano-Reggiano Rind Croutons
185
- Prep Time5 mins
- Total Time5 mins
Photos, Erik Putz. Food Styling, Ashley Denton. Prop Styling, Catherine Doherty.
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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