If you are a fan of Parmigiano Reggiano cheese, you probably buy chunks of it. You grate them and devour them. Eventually you are left with rinds that are too small to grate, but too precious to throw away. If you are like me, these rinds pile up in the cheese bin of the fridge. At $16 a pound or more, how could you possibly throw them away? Then the time comes to utilize these rinds. I am sharing a method I learned from a line chef at Oliveto, after I asked him about pasta recipes for a dinner party.