No need to throw away the crusts of Parmigiano cheese, you can use them in a few easy and tasty ways.
For example cooking them slowly in your stock or soup to give it extra taste. They get all soft and gooey, and after cooking them you canof course eat them. Yum!
For example cooking them slowly in your stock or soup to give it extra taste. They get all soft and gooey, and after cooking them you canof course eat them. Yum!
Just scratch the surface lightly with a knife first to remove the dirty external part.
Another delicious way to use them is to make "Italian marshmallows" by sticking a fork in a piece of crust and roasting the cheese slightly on the flame to make it softer inside and a bit crunchy outside like in this picture.
These are both very classic Italian ways of eating all of the Parmigiano or Grana without wasting one single gram of these precious cheeses! :)
Another delicious way to use them is to make "Italian marshmallows" by sticking a fork in a piece of crust and roasting the cheese slightly on the flame to make it softer inside and a bit crunchy outside like in this picture.
These are both very classic Italian ways of eating all of the Parmigiano or Grana without wasting one single gram of these precious cheeses! :)
Thanks! I had known about using the crusts in soup and such, but the marshmellow idea is new to me. Sounds delicious!
Posted by: Frank | August 28, 2012 at 02:23 PM
It is, Frank! Really worth putting aside a good quantity of crusts to have lots of them! (per farsi una bella spanzata) :D
Posted by: Nicoletta | August 29, 2012 at 12:42 AM