Never Throw Away Your Parmigiano Crust – It's an Excellent Stock Cube – Cooking Guide
The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance soups, sauces and all sorts, providing incredible taste in the form of umami depth and smooth consistency. Kept in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.
Creamed Corn Orzo
This dish came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish the remaining portion in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I believed 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 parmesan rind, shallot, 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
- 50g butter
- One medium-sized onion, peeled and finely chopped
- Two cloves of garlic, skinned and coarsely cut
- 250 grams of orzo pasta
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
- 100 milliliters of heavy 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, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750ml 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 separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling 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, stirring frequently, 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 serve garnished with extra butter and a dusting of the saved shredded cheese.
