Save Parmesan Rinds to Add Deep Flavor to Soups and Stews

When you reach the hard rind of a Parmesan wedge, do not throw it away. That rind is concentrated flavor waiting to be unlocked. It will not melt, but when simmered in liquid for 30 minutes or more, it releases rich, savory umami into soups, stews, bean dishes, and risotto.

Collect rinds in a freezer bag — they keep indefinitely frozen. When making a pot of minestrone, ribollita, or any broth-based dish, toss a rind in at the beginning. Fish it out before serving (or leave it — some people love the soft, chewy texture it develops). This also works with other hard Italian cheeses like Grana Padano or Pecorino Romano.