Don't Discard That Parmigiano Crust – It Is an Excellent Stock Cube – Cooking Guide
Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
This dish came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I believed it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, combined with a parmesan rind, shallot, dairy spread and a splash of cream or water, turns a single cob into a hearty and very fulfilling dish for two.
Serves 2 generously
- One ear of sweet corn
- 50g butter
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, skinned and coarsely cut
- 250g orzo
- 40-50g parmesan rind – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.
Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.
Drain the warm corn broth into the orzo pan, bring to a boil, then turn down to a simmer and simmer, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the saved shredded cheese.
