Hi all, I never heard of grilling the rinds before, sounds interesting. Is there anything you need to do when preparing it for the grill? I use the rind in my Pasta Fagioli. Cranberry beans (borlotti beans) - cleaned and soaked over night (or two cans rinsed cannellini beans) 4oz thick cut pancetta diced medium and browned in pan with olive oil Add 1 chopped onion and 1 chopped celery, cook until softened add couple of garlic cloves sliced fine, 2 tbl oregano, red pepper flakes and some anchovies (or a bit of paste), cook. if I'm using canned beans I'll sometimes add some ground beef that was cooked/drained in a separate skillet at this stage. (The real beans, that have soaked overnight, really seem to stand up well without the meat. But I've found the canned beans could use some help from added beef) add 1 whole can of San Marzano tomatoes (DOP), smash a bit and cook add parmesean cheese rind and cranberry beans, simmer 15 min add 4cups chicken stock, simmer (reducing) for 2 hours (add water if necessary) sometimes I add ditalini pasta but not always. I cook my pasta separately, so the leftovers keep better. salt and pepper to taste. Pull the cheese rinds, turn off heat. Add some roughly chopped parsley and serve in a bowl adding any cheese on top, drizzle with a good olive oil. take care, dan
