Never Throw Away That Parmigiano Rind – It's an Excellent Flavor Booster – Cooking Guide
The hard ends of Parmesan cheese are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and various dishes, providing pure deliciousness in the form of savory richness and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to use up the remaining portion in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I eat them weekly. Following this approach, I thought it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and deeply satisfying dish for two.
Feeds two people well
- 1 fresh corn cob
- 50 grams of butter
- One medium-sized onion, peeled and finely chopped
- Two cloves of garlic, skinned and coarsely cut
- 250 grams of orzo pasta
- 40-50g parmesan rind – shred and save leftover cheese
- 100 milliliters of heavy cream, if desired
- Salt and black pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, swiftly remove 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, put a lid on and leave to cook on a low heat.
Heat the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about 5 minutes, until soft, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the pasta pot, heat until boiling, then turn down to a simmer and cook, 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 garnished with additional butter and a dusting of the saved shredded cheese.
