Never Discard That Parmesan Crust – It's an Excellent Flavor Booster – Cooking Guide
Parmesan rinds represent the ultimate zero-waste hack – like a cheesy stock cube, they enhance soups, gravies and all sorts, providing incredible taste in the form of savory richness and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.
Creamed Corn Orzo
The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish that half-bag in the cupboard left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs 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 believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a cheese crust, shallot, dairy spread and a splash of cream or water, transforms a one ear of corn into a generous and deeply satisfying meal for two people.
Serves 2 generously
- 1 fresh corn cob
- 50 grams of butter
- One medium-sized onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
- 100 milliliters of heavy cream, optional
- Salt and black pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and allow to simmer slowly.
Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, 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 saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the orzo pan, 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 mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.
