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:
|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 hot milk as suggested by Chef Davide Oldani:
If you want to serve them hot you can warm them slightly in warm milk.