Never Throw Away Your Parmesan Crust – It's an Excellent Stock Cube – Cooking Guide
The hard ends of Parmesan cheese represent the best sustainable kitchen trick – like a cheesy stock cube, they enrich soups, gravies and all sorts, adding pure deliciousness in the form of savory richness and creamy texture. Stored in the fridge or icebox, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that transforms a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
The meal was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to use up the remaining portion in the pantry left over from making a pasta salad, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I believed it would be beneficial to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the used cores. That extra flavour, paired with a cheese crust, shallot, butter and a splash of cream or water, transforms a one ear of corn into a hearty and deeply satisfying dish for two.
Serves 2 generously
- One ear of sweet corn
- 50g butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
- 100 milliliters of heavy cream, if desired
- Salt and black pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. 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 leave to cook on a low heat.
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 add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the orzo pan, bring to a boil, then turn down to a simmer 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 serve topped with additional butter and a sprinkling of the saved shredded cheese.
