Parmesan has a low water content material and a granular texture, which means it may be preserved for a long time, improving with age. Even once a massive wheel is cracked open, it will shop nicely. To maintain all Parmigiano Reggiano’s features and present its right name, shop it in an airtight glass or plastic box in the fridge (if you need to freeze it, grate it first to hold the texture).
However quickly you eat your parmesan, keep the rinds. They keep indefinitely and make a closing stock, soup, stew, or risotto enhancer; they also can be changed into an umami-wealthy broth so delicious that it can be served as a dish in its proper. Add a rind immediately into a soup, stew, or risotto as it bubbles away, or expend several hulls in these days’ rich broth. I haven’t provided any portions because there’s no proper or incorrect amount of elements to feature. It’s appropriate to recognize that the greater the rinds you’ve stored, the richer the broth may be. Allow three hundred-500ml liquid consistent with serving.
Parmesan rind broth
This broth may be eaten up by myself or made into a soup by including some seasonal vegetables earlier than heating and serving. Using this broth to prepare dinner and serve tortellini is also a real treat. The more parmesan rinds you upload, the richer the broth may be. Save up parmesan rinds in a sealed container and odds and ends out of your vegetables in the refrigerator or freezer.
Stock vegetables (vast bean pods, celery, carrot, dried ceps, leeks, onions, parsley stalks, and many others)
- One dash of olive oil
- Parmesan rinds
- White wine
Roughly chop and saute any alliums, including onions, leeks, and garlic, in a glug of oil over a medium warmness until they begin to caramelize.
Add a dash of white wine to cover the bottom of the pan, and boil, scraping the pan to dislodge and dissolve any brown bits.
Add another saved stock of veggies and the parmesan rinds, then add water to cover.
Bring to a boil, flip to a simmer, and cook over a low warmness for approximately an hour until the broth is wealthy and flavourful, then strain.
Serve at once or store in the refrigerator or freezer for later use.
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