Mickey Zalusky wrote:

> Italians save their parmigiano and romano cheese rinds (they freeze
> well) and pop them into asimmering stew or simmering minestrone soup
> to add additional flavor. Before serving the dish, the rind is
> removed and discarded.

Here (parmigiano reggiano area) we dice them and just let 'em in the soup /
minestrone and eat them up with the veggies. If the soup has to be cooked
too little a time to make the rinds soften, just put the rinds in water the
day before.
I have never used rinds in a stew, but maybe someone else does.
Another good use for a good piece of parmigiano rind is the grill: just put
it on the grill with the inner side down, when it starts to melto turn it up
and grill it with the outer side down. It gets soft and chewy, a nice touch
for a grill / barbecue.
--
Vilco
Think pink, drink rose'