You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich Parmesan Broth. It's a versatile player in our kitchen, lending a subtle yet funky depth to many things. The whole thing simmers until it's reduced by half and tastes robust. (I stir every now and then—the rinds will stick to the bottom of the pot if you let them.) I strain, and then use the broth in vegetable soups, instant-supper pastas, and beans in need of a boost.
When we really want Parm to flex its flavor muscles, though, we use it as the base for a classic dish from Bologna, Capellini en Brodo. The pasta absorbs the flavor of the broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency. One slurp will have you regretting every Parm rind you ever tossed. Once I've finished savoring the last drop of broth, I start hoarding all over again.