How to use up parmesan rinds, your new secret ingredient

How many times have you thrown the end of a parmesan block into the bin? You’re essentially throwing out free flavour. Waste-free cooking might be a modern movement here, but any thrifty Italian Nonna knows it pays to keep the parmesan rind. It can be added to everything from soups to stocks to sauces to enrich the final dish.  

Parmesan is packed with umami, the fifth flavour profile. It results in a deep, savoury taste. If grating a little on your pasta is so good, imagine what it does when you cook with it.

Tomato ragu like Nonna would make
We know a good ragu needs to simmer for hours on the stove to develop that flavour, but what Nonna might not tell you is that she pops in a parmesan rind along with the meat, tomatoes and herbs to make it taste richer. Remove the rind before serving.
A new kind of stock
There are a few options here, you can add a rind to whatever kind of stock you’re cooking to give it a boost, or save a few rinds to make a parmesan stock. You’ll get a rich, deep broth brimming with flavour.
Infuse your olive oil
Store a rind in a jar with your favourite extra virgin olive oil for a few days to let the flavours develop. It makes a great dipping oil or a way to finish off soups, stews and salads.
Sensational stews
Speaking of soups and stews, throw a rind into the mix and let it bubble away with all your other ingredients. It’s the ideal seasoning.
Ramp up your risotto
If you haven’t had time to cook your rinds in a stock, you can still give your risotto an extra kick of flavour by using a parmesan rind about halfway through the cooking time. As you add in more stock, its essence will be released while the dish bubbles away.
Extra-cheesy cheese sauce
Make your bechamel or cheese sauce even cheesier by simmering the rind with the milk, then letting it infuse for 10-15 minutes. Remove the rind from the milk and make your cheese sauce as usual.

Now that you know how easy it is to extract the flavour from a parmesan rind, you won’t throw it out again! Now, looking for a way to use a new block of parmesan? Check out heaps of great parmesan recipes below, from pasta to salads and chicken parmigiana.

GET THE RECIPE: Oven-Baked Chicken and Vegetable Risotto by Perfect Italiano

If you're a major cheese fan, you can use stock made with parmesan rinds to boost the flavour in your next risotto.

GET THE RECIPE: Quick and Easy Fettuccine Carbonara by Perfect Italiano

This isn't traditional carbonara, but when you need something quick, easy and foolproof this always gets the job done!

GET THE RECIPE: One-pan Meatball Parmigiana by Perfect Italiano

Add parmesan to your next batch of meatballs for an extra punch of flavour. This meatball parmigiana has cheese in the meatballs and melted on top, so comforting and delicious.