Never Throw Away Your Parmesan Crust – It's a Superb Flavor Booster – Cooking Guide
The hard ends of Parmesan cheese are the ultimate zero-waste hack – acting as a savory flavor bomb, they enrich soups, sauces and all sorts, providing incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or freezer, 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 comforting autumn fare.
Creamed Corn Orzo
This dish was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the cupboard left over from making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and during their brief season I eat them weekly. Following this approach, I believed it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. The additional taste, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and very fulfilling meal for two people.
Feeds two people well
- One ear of sweet corn
- 50 grams of butter
- One medium-sized onion, skinned and diced
- Two cloves of garlic, skinned and coarsely cut
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100ml double cream, if desired
- Salt and black pepper
- High-quality 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. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, 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, sauté softly, stirring, for about 5 minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.
Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Adjust flavors with salt and pepper, and serve garnished with additional butter and a dusting of the saved shredded cheese.
