Don't Throw Away Your Parmesan Crust – It's a Superb Flavor Booster – Recipe
The hard ends of Parmesan cheese are the best sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, adding incredible taste in the form of savory richness and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a parmesan rind, onion, butter and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling dish for two.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, skinned and diced
- 2 garlic cloves, skinned and coarsely cut
- 250g orzo
- 40-50g parmesan rind – shred and save leftover cheese
- 100 milliliters of heavy 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 break up the cobs by hand. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, cover 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, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the pasta pot, 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 dish up topped with extra butter and a sprinkling of the saved shredded cheese.
