Don't Discard That Parmigiano Rind – It Is an Excellent Flavor Booster – Recipe
The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enhance soups, gravies and all sorts, providing incredible taste in the form of umami depth and smooth consistency. Stored in the fridge or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that transforms a few simple ingredients into cozy fall food.
Creamed Corn Orzo
The meal came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the cupboard remaining after making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. 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 starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a hearty and very fulfilling dish for two.
Serves 2 generously
- 1 fresh corn cob
- 50 grams of butter
- 1 medium onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100ml double cream, if desired
- Salt and black pepper
- High-quality olive oil, to finish
For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on 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 five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the pasta pot, heat until boiling, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and dish up topped with additional butter and a dusting of the reserved grated parmesan.
