Don't Throw Away That Parmigiano Crust – It's a Superb Flavor Booster – Cooking Guide
Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing pure deliciousness in the form of savory richness and creamy texture. Stored in the refrigerator or freezer, 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 comforting autumn fare.
Creamed Corn Orzo
The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up that half-bag in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. 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 parmesan rind, onion, butter and a splash of cream or water, turns a single cob into a generous and very fulfilling dish for two.
Serves 2 generously
- One ear of sweet corn
- 50g butter
- One medium-sized onion, peeled and finely chopped
- Two cloves of garlic, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100ml double cream, if desired
- Sea salt and ground 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. After that, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.
Melt the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.
Drain the warm corn broth into the pasta pot, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about seven 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 sprinkling of the reserved grated parmesan.
