Never Throw Away Your Parmesan Crust – It's an Excellent Flavor Booster – Recipe
The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the refrigerator or icebox, they last for a very long time. This week’s recipe uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.
Corn and Orzo Delight
This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up that half-bag in the pantry left over from making a cold pasta dish, 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. Following this approach, 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 parmesan rind, onion, butter and a splash of cream or water, transforms a single cob into a hearty and very fulfilling meal for two people.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- One medium-sized 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
- 100ml double 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, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. 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.
Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and serve topped with additional butter and a sprinkling of the saved shredded cheese.
