What Can One Do With Parmesan Crusts? (Inaugural Edition)

It never occured to me before I started writing about it that the crust on a slice of parmigiano-reggiano is in fact just the cheese itself, albeit harder. If it’s thrown away then perfectly good cheese is being wasted. I have sadly been guilty of this heinous crime all too often so now I want to explore the available alternatives.

Every new method attempted at consuming the previously disposable cheese (whether a success or failure) will be reported here in an ongoing series with the aim of answering a simple question. How can we best use the crusts?

Time for a crazy recipe!

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