Don't Discard That Parmigiano Rind – It Is a Superb Flavor Booster – Recipe
The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, providing incredible taste in the form of savory richness and creamy texture. Stored in the refrigerator or icebox, they last for a very long time. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.
Creamed Corn Orzo
The meal was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to finish the remaining portion in the cupboard remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a cheese crust, onion, dairy spread and a splash of cream or water, transforms a single cob into a generous and very fulfilling dish for two.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- One medium-sized onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40-50g parmesan rind – shred and save leftover cheese
- 100ml double cream, optional
- Sea salt and ground pepper
- High-quality olive oil, to finish
To get the most flavour from your corn cob, stand it on one end, 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, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.
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 tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the pasta pot, heat until boiling, then lower to a gentle boil and cook, stirring frequently, 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 serve garnished with extra butter and a dusting of the saved shredded cheese.
