Never Discard Your Parmesan Rind – It's an Excellent Stock Cube – Cooking Guide
Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enrich stews, sauces and various dishes, providing pure deliciousness in the form of savory richness and creamy texture. Stored in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe uses them in a thrifty, creamy corn orzo that converts a handful of basic items into cozy fall food.
Corn and Orzo Delight
This dish was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to use up the remaining portion in the pantry left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, shallot, butter and a dash of cream or liquid, turns a single cob into a generous and deeply satisfying dish for two.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, peeled and finely chopped
- 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
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. 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 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, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer and cook 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 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 dish up garnished with additional butter and a dusting of the reserved grated parmesan.
