Ragout of parmesan crusts – Italian Cuisine

An ancient recipe, of recycling, by the star chef Andrea Incerti Vezzani. He season us a rice bomb, but it is also excellent for seasoning a pasta

Once upon a time, nothing was thrown away, from the pig, but actually from any ingredient. The food was precious and every crumb was used, even the crusts. The crusts of Parmesan cheese, grated to the bone, were kept pending to become something else like tasty soups. Chef Andrea Incerti Vezzani of the Ca 'Matilde restaurant, a Michelin star in Rubbianino di Quattro Castella, a few kilometers from Reggio Emilia, has made it a ragù. And then a rice bomb made from Carnaroli rice, lined with cooked ham and rich in cheese, served us. But you can also season a pasta (in our opinion, better if egg).

Ingredients for 6 people

100 g of chopped onion
100 g of chopped carrot
60 grams of chopped celery
spoons of extra virgin olive oil
30 g of butter
Tomato sauce
200 g of Parmigiano Reggiano crusts


Boil the parmesan crusts in a little water, enough to cover them and until they become tender. Drain and coarsely chop them with a mixer. Prepare the ragù by frying chopped celery, carrots and onion with a little oil and butter, then add the coarsely chopped Parmigiano Reggiano crusts, finally the tomato sauce and the basil and cook for about 30 minutes. To prevent the sauce from sticking, use the cooking water from the crusts.

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