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


Tim said...

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!


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