Rach's Swordfish Cutlets with Raw Tomato Sauce + Anchovy Spaghetti
These swordfish cutlets are Rach's French country-version of a dish she had in Sicily with her mom 25 years ago—she serves them with garlic oil spaghetti.
Rach explains that adding Parmigiano Reggiano rinds to soups and sauces can give them added cheesy flavor, so her hack is to keep them in your freezer.