Don't Throw Away Your Parmesan Crust – It's an Excellent Stock Cube – Recipe
Parmesan rinds are the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that converts a few simple ingredients into comforting autumn fare.
Creamed Corn Orzo
This dish came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up the remaining portion in the pantry left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. That extra flavour, combined with a cheese crust, onion, butter and a dash of cream or liquid, turns a single cob into a hearty and deeply satisfying meal for two people.
Serves 2 generously
- 1 fresh corn cob
- 50 grams of butter
- 1 medium onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Salt and black pepper
- Extra-virgin olive oil, to finish
To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.
Heat the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until tender, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about seven minutes, until the orzo is al dente 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.
