Don’t toss that last bit of Parm! It still has a lot more umami to give.
You think you’ve grated more than that Parm’s fill, but it might just surprise you. That beige nub still has a lot of flavour to offer, just in more unconventional ways.
It’s packed with concentrated umami, salty, slightly sweet, and creamy notes that can elevate your next soup, sauce, or garnish to new complexities. After all, it feels like we have to fork out an arm and a leg to pay for the smallest wedge today. We might as well use every last inch.
5 Surprising uses for Parmesan rind
1. Stock
Whether you plan to make a fresh batch or have some stock in the fridge, you should really consider adding leftover Parmesan nubs. Drop a rind or two into brothy liquid (especially tomato and veggie-based) alongside the other usual suspects (bay leaf, peppercorns, thyme, and other aromatics). Let it simmer and wait for its magic to seep out. After a few good hours, you’ll be left with a surprisingly complex stock that’s got the right balance of umami, salty, and sweet.
2. Sauce
Add some pizzaz to your next sauce base by adding a Parmesan rind. Steep it in milk with bay leaves for your next cheese sauce for a more intense cheese flavour. Remove before the next steps. Tomato sauces, bolognese, and other ragùs would also benefit from a Parmesan soak.
3. Risotto
Chop up the leftover rind into small blocks and add it to the beginning of a risotto. As you cook, the blocks will slowly start to melt, releasing their umami goodness, leaving you with a flavourful risotto like no other. Or, if you’d prefer, pop the rind into the stock and use its extract to boost the dish.
4. Crispy snacks
Chop leftover Parmesan rinds into bite-sized chunks, and place them on a sheet under the grill in the oven (or air-fry on the highest heat). After a few minutes, the Parmesan chunks transform into golden, salty, and crispy treats that make for a great standalone snack or textured addition to salads.
5. Savoury crumb
In many parts of Italy, leftover Parmesan rinds are gently boiled in water to soften, and then blended with leftover bread and herbs to make an amazingly savoury crumb. Traditionally, this crumb is used to coat meatballs, but you can also use it to crumb chicken breasts for an elevated schnitzel, or pork chops for a fun twist on the Korean Donkatsu (aka pork schnitzel).
How to store Parmesan rinds
If you’re not yet ready to use up your leftover Parmesan rind or feel like you need a larger amount, pop the rind in an airtight container and keep it in the fridge. You can keep adding rinds until you’re ready to use them. This should keep for up to a week. However, if you need more time, rather pop the rinds to keep in the freezer in a freezer-safe zip-lock bag. You can add or remove rinds without feeling rushed, as they should keep for a month (or more).
Think twice before tossing that leftover Parmesan rind. With just a bit of creativity, you can elevate your next meal and get more bang for your buck. That hard edge can become the secret ingredient that takes your cooking from good to gourmet.
Compiled by Annemieke van Nieuwkerk
First Published: Food & Home
