By ERICA MARTINEZ
Giada De Laurentiis' Secret To Better Pomodoro Sauce
Chef Giada De Laurentiis describes Parmigiano Reggiano rinds as the "secret ingredient” she adds to her Pomodoro sauce to make the already tasty sauce even more delicious.
Including Parmigiano Reggiano rinds brings depth and richness to Pomodoro. The salty umami essence perfectly complements the fruity tomatoes while subtly thickening the sauce.
De Laurentiis starts whipping up her weekly batch of pomodoro sauce by toasting garlic in olive oil. She then adds canned tomatoes, carrots, basil, and the leftover rinds.
Once the sauce is cooked, the rinds are removed. De Laurentiis also recommends incorporating roasted garlic, heavy cream and vodka, or a dash of nutmeg for added complexity.
You can store Parmigiano Reggiano rinds in the freezer so that you have a supply for future use. De Laurentiis' hack also has sustainability benefits as it reduces food waste.