Never Discard That Parmesan Crust – It's a Superb Stock Cube – Recipe
Parmesan rinds are the best sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and all sorts, providing pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.
Corn and Orzo Delight
The meal came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish that half-bag in the pantry left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a generous and very fulfilling meal for two people.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, peeled and finely chopped
- Two cloves of garlic, peeled and roughly chopped
- 250 grams of orzo pasta
- 40-50g parmesan rind – grate off and reserve any remaining cheese
- 100ml double cream, optional
- Salt and black pepper
- High-quality 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. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot 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 second large pan on a medium-low heat. Add 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, heat until bubbling and simmer 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, stirring frequently, for about seven minutes, until the orzo is al dente and the combination is smooth and fluid; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with additional butter and a sprinkling of the reserved grated parmesan.
