Tuesday, October 16, 2007
parmiagiano reggiano rounds
Hooray! I have found a wonderful use for parmiagiano reggiano (parmesean) rinds -- I usually put them in vegetable soups, until they get soft, and then smear the soft part on toast or bread and eat the rest. But today I baked them on a silpat on a baking sheet at 400 degrees for 20 minutes, turning them once when the bottom browned. When I removed them I cut into little crisp croutons and will add them to my soup! Best, Nathalie
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2 comments:
Nathalie, it is so wonderful to find you online! I was just searching for a recipe in "Matters of Taste" and wondered what you were up to.
I couldn't find you on Google, but thought I'd try Yahoo and there you were!
I met you almost ten years ago when you visited St. Louis with a group of other PBS chefs. It was such a nice day and it was great to meet you in person!
I hope you are doing well and will keep watch out on the site for updates!
Tim
Hello. This post is likeable, and your blog is very interesting, congratulations :-). I will add in my blogroll =). If possible gives a last there on my blog, it is about the Flores Online, I hope you enjoy. The address is http://flores-on-line.blogspot.com. A hug.
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