Never Throw Away That Parmigiano Rind – It's a Superb Flavor Booster – Recipe
The hard ends of Parmesan cheese represent the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and all sorts, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.
Corn and Orzo Delight
The meal came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to use up that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I eat them weekly. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and deeply satisfying dish for two.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- One medium-sized onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250 grams of orzo pasta
- 40-50g parmesan rind – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Sea salt and ground pepper
- Extra-virgin 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, swiftly remove 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 reduce to a gentle boil, cover 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, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the pasta pot, bring to a boil, then turn down to a simmer and simmer, mixing often, for about 7 minutes, until the orzo is al dente and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and dish up topped with additional butter and a dusting of the reserved grated parmesan.
