Don't Throw Away Your Parmigiano Crust – It Is an Excellent Stock Cube – Recipe
The hard ends of Parmesan cheese represent the ultimate zero-waste hack – like a cheesy stock cube, they enhance stews, gravies and all sorts, providing pure deliciousness in the form of savory richness and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, creamy corn orzo that converts a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. 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 thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and deeply satisfying meal for two people.
Feeds two people well
- One ear of sweet corn
- 50g butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, skinned and coarsely cut
- 250 grams of orzo pasta
- 40-50g parmesan rind – grate off and reserve any remaining cheese
- 100 milliliters of heavy cream, optional
- 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, using a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then reduce to a gentle boil, cover and leave to cook on a low heat.
Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then add the corn kernels and orzo, 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.
Strain the hot corn stock into the pasta pot, heat until boiling, then lower to a gentle boil and cook, mixing often, 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. Season to taste, and serve topped with additional butter and a dusting of the saved shredded cheese.
