Never Throw Away That Parmesan Crust – It Is a Superb Flavor Booster – Cooking Guide
Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Kept in the refrigerator or freezer, they last for a very long time. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry left over from making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a single cob into a generous and deeply satisfying meal for two people.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
- 100 milliliters of heavy cream, optional
- Sea salt and ground pepper
- High-quality olive oil, to finish
To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.
Melt 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 add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer 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 cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up garnished with additional butter and a dusting of the reserved grated parmesan.
