Never Discard That Parmesan Crust – It's a Superb Flavor Booster – Recipe
Parmesan rinds represent the best zero-waste hack – acting as a savory flavor bomb, they enhance stews, gravies and all sorts, adding pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator 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 cozy fall food.
Creamed Corn Orzo
This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard remaining after making a pasta salad, 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. In the spirit of this column, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying meal for two people.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – 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, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of 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 moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, 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, bring to a boil, then lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with extra butter and a sprinkling of the saved shredded cheese.
