Time.news – What to do with the Parmesan skins that are left over after grating all the cheese? Throwing them is an affront to misery as well as to the kitchen of reuse. Better to keep them, because they can give flavor to different dishes. To soups, soups, vegetable soups, for example.
They are useful to give small children to nibble for help them strengthen their baby teeth, suggests the Guardian. Or, scrape the peel with a knife to remove the wax film that covers it, “cut it into small pieces, then put it in the microwave for about a minute, until it swells”, advises Filippo La Gattuta, executive chef of the Big Mamma Group of London Once it has cooled down, it will have some a crunchy snack perfect for an aperitif.
Another recipe, offered by chef Theo Randall, author of “La dispensa italiana”, suggests immersing the skins in about a liter of boiling water, then once they are soft, cut them thinly enough and put them in the oven. The secret is to get nice and soft skins in order to get a much more pleasant flavor and then transfer it all to a pan heated over a bright fire. The success of the snack depends a lot on the correct storage of the peels they must be kept in a dry place.
With five six peels you can make a succulent broth, as we have already said, also in place of the nut. The skins they also add a special touch to sauces, stews, pasta and beans or with potatoes. There are also those who grill the peels that take on a good smoked flavor, taking care, however, not to burn them.