Never Discard That Parmigiano Crust – It Is a Superb Flavor Booster – Cooking Guide
Parmesan rinds are the best zero-waste hack – like a cheesy stock cube, they enrich soups, sauces and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or icebox, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into comforting autumn fare.
Corn and Orzo Delight
This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob 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 thought it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, paired with a cheese crust, onion, dairy spread and a splash of cream or water, transforms a single cob into a generous and very fulfilling dish for two.
Feeds two people well
- 1 fresh corn cob
- 50 grams of butter
- One medium-sized onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
- 100ml double cream, optional
- Salt and black pepper
- Extra-virgin olive oil, to finish
To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, cover and leave to cook on a low heat.
Melt the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.
Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Season to taste, and dish up topped with extra butter and a sprinkling of the saved shredded cheese.
