So there I was, inching my way down the buffet table at the Italian Embassy party, getting ready to lunge towards the huge Parmesan cheese just sitting there, opened, and ready to be raided for a few take-home chunks….but when I arrived at the cheese disaster struck: 1. I was caught in the act by a fellow lunger, Antonietta, the Contessa from San Remo, and 2. there was no cheese left in the big hollowed out shell!
But when you’re hanging with the aristos, you get to learn all sorts of tricks: that night I learned that not only is Parmesan rind edible, it might well be the BEST part of the cheese! We filled our pockets! For frugal souls like myself, there is nothing better than never ever ever throwing anything away, and discovering new facets to even the simplest things. Such as the rind of a big cheese. (ps it makes a great soup, read all about it!)
from the Roving Feast–San Francisco Chronicle and sfgate.com
http://www.sfgate.com/cgi-bin/article.cgi?f=%2Fc%2Fa%2F2010%2F09%2F24%2FFDEL1EMP57.DTL
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.