Never Discard That Parmigiano Rind – It's a Superb Flavor Booster – Cooking Guide
The hard ends of Parmesan cheese represent the best zero-waste hack – like a cheesy stock cube, they enrich stews, gravies and various dishes, providing 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 few simple ingredients 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 that half-bag in the pantry remaining after making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, 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 beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a splash of cream or water, transforms a single cob into a hearty and very fulfilling meal for two people.
Serves 2 generously
- 1 fresh corn cob
- 50g butter
- 1 medium onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250 grams of orzo pasta
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100 milliliters of heavy cream, optional
- Salt and black 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, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then turn down to a simmer, cover and allow to simmer slowly.
Heat the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, sauté softly, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and simmer 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, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and dish up topped with additional butter and a sprinkling of the reserved grated parmesan.
