A question about a recipe: Stewy White Beans with Escarole, Garlic, and Sizzled Rosemary

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?

  • Posted by: cindy
  • December 10, 2017
  • 782 views
  • 2 Comments

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Nancy
Nancy December 11, 2017

Waiting to see if Sarah Jampel has some specific tips.
General practice...
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.

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cindy
cindy December 11, 2017

Thank you. I used a fairly large rind - worked out great.

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