Do not waste even one gram of the best known, used and copied Italian cow’s milk cheese in the world.
Whether it’s Grana Padano, Parmigiano Reggiano, Grana del Trentino, Granone Lodigiano, or Grana Bresciano we also use the rind.
Here are some ideas:
| CRUSTY RIND |
Light and crunchy to create pleasant contrasts of consistency and flavor to your dishes, do this:
- scrape them well removing the writing and plastic coatings
- cut them into not too small pieces
- put them on a baking sheet, suitable for a microwave oven, covered with baking paper
- cook them in the microwave for 1 minute at maximum power
- add them to your salad at the last minute to preserve their crunchiness.
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| REHABILITED RIND |
They take on a pleasantly soft consistency and are perfect as a complement to pasta, vegetable pinzimonio or soups, but also chopped and added to stuffing and stuffing.
In water:
- scrape them well removing the writing and plastic coatings
- dip the rinds in a bowl with cold water and leave them for a day or at least 8 hours
- cut them into small cubes
- add the cubes to your broth, soup or puree just before serving
In hot milk as suggested by Chef Davide Oldani:
- scrape them well removing the writing and plastic coatings
- soak them in hot milk for 6-7 hours
- drain and rinse them
- cut them into small regular pieces
If you want to serve them hot you can warm them slightly in warm milk. |
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