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Creamed Parmesan and Cannellini Bean Bruschette
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Don’t throw Parmesan rind away – it can be a great flavouring tool. Bury it in a pot of minestrone for extra depth, or use it to flavour olive oil for drizzling. If you don’t have time to make the Parmesan oil here, just use extra virgin olive oil.
Typical values per serving:
This recipe was first published in September 2008.