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Never Discard That Parmigiano Crust – It Is a Superb Stock Cube – Cooking Guide
Parmesan rinds represent the best sustainable kitchen trick – like a cheesy stock cube, they enrich soups, sauces and various dishes, adding pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into cozy fall food.
Creamed Corn Orzo
This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the pantry remaining after 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, 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 good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling dish for two.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, 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, optional
- 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 break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. 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 allow to simmer slowly.
Melt the butter in a separate big skillet on a medium-low heat. Add 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, double cream, if using, and the reserved corn pulp, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.
Drain the warm corn broth into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about 7 minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up topped with extra butter and a sprinkling of the saved shredded cheese.
Debra Briggs
A passionate photographer and educator with over a decade of experience in capturing life's moments through the lens.
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