"Yes, that's right: A chunk of a hard Italian cheese rind is a great trick to boost flavor and depth in your soup stock. It's also an efficient no-waste use for any dwindling pieces of Parmigiano-Reggiano and pecorino Romano cheese stashed in your fridge. These pieces are flavor bombs, imparting salty, piquant, umami goodness into your soup. When a hunk is added to the stock, the rind softens and begins to break down, infusing its essence into the broth, deepening its flavor and slightly thickening the soup while it simmers."
"In this recipe, sweet and nutty butternut squash balances the tomato acidity of the broth. Hearty farro grains are added for a vegetarian infusion of protein and texture, and nutrient-rich kale leaves dutifully wilt and soften, winding throughout the warm broth. All together, this soup provides a healthy and comforting respite on a winter day. When choosing farro for this soup, use semi-pearled farro, which cooks in about 30 minutes and retains some of its nutrients."
Butternut squash, farro, kale and a hard Italian cheese rind combine in a tomato-based broth to produce a nourishing, flavorful soup. A wedge of Parmigiano-Reggiano or pecorino Romano rind adds salty, piquant, umami depth as it softens and releases flavor while the soup simmers, slightly thickening the stock. Semi-pearled farro cooks in about 30 minutes and contributes texture and vegetarian protein. Sweet, nutty squash balances tomato acidity, and kale wilts through the warm broth for added nutrients. The recipe yields four to six servings and requires about 45 minutes active time.
Read at The Mercury News
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