Add Parmesan to Broth

Martha Stewart Living, September 2003

Do as the Italians do and toss the rind of a hard cheese into a stock. Freeze leftover rinds, such as Parmigiano-Reggiano or Romano, so you'll be ready to add one to a simmering minestrone or roasted vegetable soup to thicken it and impart a rich flavor. Remove rind before serving.



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