Yes, I save those bits!
(you can hear me say that often in my kitchen)
NOTHING gets thrown away without my approval.
All the tiny bits of broken pasta get carefully dried, and stored away.
All the Parmesan rinds, once all the cheese has been grated away,
-get tightly wrapped and tucked away in the fridge
All the prosciutto ends that are too small to slice and all the fatty pieces of skin that get trimmed away,
-get vacuum sealed and lay patiently waiting in the freezer.
The prosciutto ends and parmesan rinds simmer overnight, along with mire poix, herbs and aromatics
becoming something greater than the sum of their parts……
A rich, golden elixir that temps the nostrils with the essence of parmesan and prosciutto.
The result is a heavenly dish almost like a risotto made of pasta, bursting with the flavors of Parma!
And we have a beautiful Pistacchio Terrine today, served with and Apple Mostarda.
Spaghettini, Alla Carbonara
Lumache, with Basil Cream.