Don't Throw Away Your Parmigiano Rind – It's a Superb Stock Cube – Cooking Guide
The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Kept in the fridge or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
Creamed Corn Orzo
The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish that half-bag in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I thought it would be good to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a parmesan rind, shallot, butter and a splash of cream or water, turns a single cob into a hearty and very fulfilling meal for two people.
Feeds two people well
- 1 fresh corn cob
- 50g butter
- One medium-sized onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250 grams of orzo pasta
- 40-50g parmesan rind – grate off and reserve any remaining cheese
- 100ml double cream, optional
- Sea salt and ground pepper
- High-quality 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 break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then turn down to a simmer, cover and leave to cook on a low heat.
Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until soft, then add the corn kernels and orzo, and saute for three 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 pasta pot, bring to a boil, then lower to a gentle boil and simmer, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a dusting of the reserved grated parmesan.