Never Throw Away That Parmigiano Crust – It's a Superb Stock Cube – Cooking Guide
Parmesan rinds are the best sustainable kitchen trick – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, adding incredible taste in the form of savory richness and creamy texture. Kept in the fridge or icebox, they last for a very long time. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into cozy fall food.
Corn and Orzo Delight
The meal was a happy accident, and left me and my family drooling for more. I was planning a traditional tomato pasta to use up the remaining portion in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. Following this approach, I believed it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a cheese crust, shallot, butter and a splash of cream or water, turns a single cob into a generous and deeply satisfying dish for two.
Serves 2 generously
- 1 fresh corn cob
- 50g butter
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and roughly chopped
- 250 grams of orzo pasta
- 40-50g parmesan rind – shred and save leftover cheese
- 100ml double cream, if desired
- Sea salt and ground pepper
- Extra-virgin 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, 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 turn down to a simmer, cover and leave to cook on a low heat.
Heat the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the pasta pot, 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 combination is smooth and fluid; include more water if needed. Season to taste, and serve garnished with additional butter and a sprinkling of the reserved grated parmesan.
