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Confession, when it comes to dinner I’m a lazy cook. I like to take short cuts from the store and make like super easy when I can. However, when I’m feeling fancy, I like to doctor up store bought ingredients to give the feeling like I’ve been cooking all day long. One of these hacks I’ve been doing for as long as I can remember is with a jar of pasta sauce. Sure, a package of pasta, a jar of sauce can make a quick and easy dinner, but I like to kick that sauce up a notch and it really adds to the depth of flavor. Bonus, I usually make a big pot of sauce and let it do double duty for dinner for the week.
When it comes to this sauce, I have one secret ingredient. Parmesan Rind. Yes, don’t throw that away when you’re done with your cheese wedge, it is cheese gold! Years ago I stopped buying the pre-grated cheese and started going with the full Parmesan Reggiano wedges. Secretly, because Ina Garten made it so simple looking just cutting little chunks and putting them in a food processor for fresh cheese for her dishes. But it’s also easier to have a wedge when I’m wanting to make mini Charcuterie board for lunch. Because really, when is fancy cheese and dried meats not a good idea? I got myself a tiny food processor and I haven’t looked back. You want the freshest ingredients and I know when I do it myself, it will last.
Now a classic Bologense takes hours and hours and I’m not going to say that it’s exactly like that. It’s pretty close though. As a busy mom, I like having dinner on the table every night and this lets me accomplish that in no time. Just brown your meat, add sauce, spices and the secret weapon.
So you’re asking where do I get Parmesan Rind? I keep a freezer bag full of them when I am done with cheese wedges and use them when necessary. You can also go to the local grocery store and ours sells rind for just a couple of dollars. You may think to throw them away, but save them!
Need more reason to love Parmigiano Reggiano? You have a chance to win a Holiday Parmigiano Reggiano Cheese Feast! What is your favorite recipe with Parmigiano Reggiano?