I have a question about the recipe "Stewy White Beans with Escarole, Garlic, and Sizzled Rosemary" from Sarah Jampel. How large of a rind of parmesan?
Waiting to see if Sarah Jampel has some specific tips.
Rinds from hard cheese (Parmesan et al) are usually saved in freezer and added to soups/stews to add some depth of flavor. Also a way to get the last bit of flavor out of a cheese.
They're optional here. If you don't have one, omit. If yes, usually use one rind per batch, but if you have more and want to amp up the cheese flavor, add a couple.
Thank you. I used a fairly large rind - worked out great.