Don't Throw Away Your Parmesan Crust – It Is an Excellent Stock Cube – Cooking Guide
Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, sauces and various dishes, adding pure deliciousness in the form of savory richness and creamy texture. Kept in the fridge or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that transforms a few simple ingredients into cozy fall food.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. In the spirit of this column, 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, onion, butter and a splash of cream or water, turns a one ear of corn into a generous and deeply satisfying meal for two people.
Serves 2 generously
- One ear of sweet corn
- 50g butter
- One medium-sized onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250 grams of orzo pasta
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100ml double cream, optional
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. 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.
Heat the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and serve topped with extra butter and a dusting of the saved shredded cheese.
