Do you have leftover parmesan rinds? Roast them for a quick and tasty snack.
Looking for a way to use up those parmesan rinds that are piling up in your cheese drawer?
Look at this!
All you do is shave them to about 1/2 inch thick, no less than 1/4 inch, skewer them with a fork and toast them like marshmallows over a gas flame.
Or if you have a grill, put them in the grill.
Then cut into cubes or strips and eat. Sprinkle over salads or soups like a crouton, a pure parmesan crouton.
Toasted parmesan rind
ingredients
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Parmesan rinds, 1/2 inch thick is perfect, no thinner than 1/4 inch thick
method
Gas stove, stovetop method
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Remove the grate from your gas stove. If you wish, line the stovetop below the burner with aluminum foil to catch drips.
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Using a fork, first prick a piece of Parmesan rind from the softer side without the rind. Set the gas to a medium flame.
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Hold the cheese rind to the flame and gently toast until nicely browned.
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When everything is nicely browned, transfer to a cutting board and cut into cubes or strips.
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Add to soups, salads or just eat like popcorn.
Broiler method
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Line a grill pan with aluminum foil. Place the rinds, rind side down, on aluminum foil. Fry the softer side first, without the rind, for a few minutes until lightly browned.
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Then turn the rind and toast the rind side. (Toast the cheesy side first, this way the rinds won’t stick to the foil as much when flipped.)
connections
Parmeigiano-Reggiano – the Wikipedia about Parmesan
