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.

Comments (1)

Martha Stewart Member
January 15, 2013
Am afraid to try this ... wouldn't the rind leave that strong taste of ...rind ??