On Tue, 26 Sep 2017 18:07:40 +0300, Opinicus
> wrote:

>I saw De Laurentiis make this in an episode of "Giada in Italy" the
>other day. It's all over the web if you Google it. It's an incredibly
>tasty tomato sauce rich in garlic and basil that uses Parmesan cheese
>rinds in place of meat.
>
>It's also a bit strange because De Laurentiis says her grandfather
>used to make it and yet it's not a recipe I can ever remember anyone
>in my family ever making even though they were from roughly the same
>part of Italy. We ate tons of Parmesan cheese so we must have had
>rinds but until I saw this made I never gave a thought as to what
>became of them.
>
>Plum tomatoes were abundant in this week's Tuesday market so I decided
>to make a batch of my own. Here's my take on it:
>
><recipe>
>2 kgs plum tomatoes
>8 cloves garlic peeled, whole
>2 jalapenos seeded & sliced
>1 bunch basil
>1 bunch parsley
>Parmigiano-Reggiano rinds
>olive oil
>1 tsp whole black pepper, crushed
>2 allspice berries, crushed
>2 bay leaves
>boiling water
>
>Peel the tomatoes by pouring boiling water over them and letting them
>sit a while. Squash the tomatoes with your hands. Cut off the stem
>ends of the parsley and mince finely. Tie the parsley and basil in
>individual bunches. Fry the garlic, jalapenos, and minced parsley in
>olive oil in a Dutch oven until the garlic takes color. Dump in the
>tomatoes and stir until they come to a boil. Add the cheese rinds,
>crushed spices, bay leaves, and parsley and basil bunches. Top with
>enough boiling water to cover. Lid and simmer for two hours. (I used a
>mat.) Stir occasionally as the cheese rinds are apt to stick to the
>bottom of the pot. Let cool. Remove the bay leaves, parsley and basil
>bunches, and as much of the rinds as can be fished out. Puree with a
>stick blender and reduce the sauce over medium heat until the desired
>consistency is achieved.
></recipe>
>
>This would be good on just about anything that calls for a rich tomato
>sauce.

This sounds good. I think I may try it. I'm up to my f***ing eyeballs
in roma tomatoes and I have half a package of store-bought fresh
linguini in the fridge. I have some parmesan and I can cut the rind
off it.

Doris