Never Discard That Parmesan Rind – It's a Superb Flavor Booster – Cooking Guide
Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, sauces and various dishes, providing pure deliciousness in the form of savory richness and creamy texture. Stored in the refrigerator or freezer, they keep almost indefinitely. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a handful of basic items into cozy fall food.
Creamed Corn Orzo
The meal was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish that half-bag in the pantry left over from making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I eat them weekly. 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 starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling meal for two people.
Serves 2 generously
- One ear of sweet corn
- 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, if desired
- Salt and black pepper
- High-quality olive oil, to finish
To get the most flavour from your corn cob, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. Next, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.
Melt the butter in a separate big skillet on a medium-low heat. 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, bring to a simmer and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.
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 pasta is firm to the bite and the combination is smooth and fluid; include more water if needed. Season to taste, and serve topped with additional butter and a dusting of the saved shredded cheese.
