Don't Discard That Parmesan Rind – It Is a Superb Flavor Booster – Cooking Guide
The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, sauces and various dishes, providing pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.
Creamed Corn Orzo
The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I eat them weekly. Following this approach, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, transforms a one ear of corn into a hearty and deeply satisfying meal for two people.
Serves 2 generously
- 1 fresh corn cob
- 50g butter
- 1 medium onion, skinned and diced
- Two cloves of garlic, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Salt and black pepper
- High-quality olive oil, to finish
To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, 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, 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, sauté softly, mixing, for about five 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 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, bring to a boil, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with additional butter and a dusting of the saved shredded cheese.