Using Ends and Rinds- Don’t Throw Them Away!

by Southern Season in Learn

 

 

prosciutto_end

Southern Season loves food and we thought we would share some creative ideas from our deli for enjoying every scrap of trimming from your favorite meats and cheeses.

Prosciutto Ends 

Prosciutto ends have too much connective tissue to be sliced thinly, but they are great for cooking! We usually cut them at about a quarter inch thickness -an ideal size for cutting into thin lardons or dicing- and they lend a sweet delicate flavor (without quite as much salt). But what do you do with them?

Sauces and soups:

Use as a substitute for bacon or salt pork in any recipe. You can cut to the recipe’s instructions or cut into thin strips. Render in a pan over medium to medium high heat until just browned. You can remove the crispy bits from the pan and use as a garnish, leave them in to continue adding flavor or hide them for a “cook’s treat” when no one is looking.

Any bean dish:

Use them as above for an Italian style bean dish with cannellini or other white beans. Lentils and chickpeas play well with prosciutto as well. Try it in your favorite dish and make it even better.

Greens and other vegetables:

Cooking kale or collards, don’t forget the prosciutto ends. Broiling squash? Thin strips of prosciutto ends are great and crisp nicely.

And more:

You might cook a whole slice for a very special breakfast sandwich or with lettuce and tomatoes. Maybe you’d like to put a cooked sliced on an English muffin, top with a poached egg and hollandaise. Maybe you’ll be the one to come up with the next great taste sensation!

parmeggianoParmesan Rinds

When you see the great golden wheels of Parmigiano-Reggiano in our store your mouth probably waters as much as ours. If you love to grate it freshly in your kitchen for pasta and salads, you also know that the rind is (almost) as hard as wood. Not wanting to risk a trip to the dentist, sadly, you might be tempted to throw it away… but don’t!”

Soups:

You may have heard of the old Italian tradition of throwing a rind of Parmigiano-Reggiano into minestrone or other classic soup, but you haven’t lived until you’ve tried it! Building a stock? Throw in those rinds for a new dimension of added flavor in your special risottos and feel-better chicken soups. Even after the lowly rind has served its purpose to flavor your soups, be sure to retreive and chop up the now softened treat. It will be infused with stock or soup and sooo tasty.

And more: 

Try grilling them alongside your steaks or over a stove-top flame. Bake them or broil them until they become soft. Put directly on bread or chop to finish salads and other dishes. Any of the leftover cheese on the rind will melt, so keep some bread handy to (carefully) pick up any spills.

 And if you use them together with prosciutto ends, well, we’re not responsible for any unsolicited professions of love and promises of marriage…

 Stop by our Deli & Cheese department for other helpful suggestions and and to pick up some prosciutto and parmesan.