Never Throw Away That Parmesan Rind – It Is a Superb Stock Cube – Cooking Guide
The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, gravies and various dishes, adding pure deliciousness in the form of savory richness and smooth consistency. Kept in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, creamy corn orzo that converts a handful of basic items into cozy fall food.
Corn and Orzo Delight
The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to use up that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, shallot, butter and a splash of cream or water, turns a single cob into a hearty and very fulfilling meal for two people.
Serves 2 generously
- One ear of sweet corn
- 50 grams of butter
- 1 medium onion, peeled and finely chopped
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40-50g parmesan rind – shred and save leftover cheese
- 100ml double cream, optional
- Salt and black pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. Next, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and allow to simmer slowly.
Heat the butter in a separate big skillet on a medium-low heat. Add the onion and garlic, cook gently, stirring, for about five minutes, until tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the orzo pan, bring to a boil, then lower to a gentle boil and cook, mixing often, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up garnished with additional butter and a dusting of the saved shredded cheese.
