Don't Throw Away Your Parmigiano Rind – It's an Excellent Flavor Booster – Recipe
Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and various dishes, adding incredible taste in the form of umami depth 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 converts a handful of basic items into cozy fall food.
Corn and Orzo Delight
The meal came about by chance, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and deeply satisfying meal for two people.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining 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, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750ml water, bring to a boil, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.
Melt the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.
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; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.
