How to Use Leftover Parmigiano Reggiano Rinds

Our chefs cook with a lot of Parmigiano Reggiano DOP at Eataly. It goes on pasta, risotto, salads and more, and it probably goes on yours, too. All that grating leaves behind rinds: hard, seemingly inedible pieces. So we do what our ancestors did and cook with them.

Can you eat the rind?

Technically, yes. The rind is a protective layer that forms on the outside of the cheese wheel as it ages. It is edible, but it can get too hard and tough to chew, much like the crust on a loaf of bread. It is also packed with flavor, which makes it ideal for enriching sauces, soups, stews and more.

How to store rinds

Keep the rinds in an airtight container in the fridge until you are ready to use them.

Three ways to use leftover rinds

1. Flavor your sauces and soups. Drop a rind into your next tomato sauce, ragù or soup and let it simmer. Remove whatever is left of the rind just before serving. It adds a salty flavor and thickens everything up.
2. Make a Parmigiano Reggiano broth. Save four to five rinds in the fridge. Once you have about 10 ounces, use them to make the broth. It is perfect with agnolotti del plin or tortellini, or in risotto.
3. Add them to risotto. Make your risotto even richer by putting the rinds in once it is halfway done cooking. Let everything simmer as you stir and add more broth. Remove the rinds before serving.