Never Throw Away That Parmigiano Crust – It Is a Superb Stock Cube – Recipe
The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enhance soups, sauces and all sorts, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. This week’s recipe uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.
Corn and Orzo Delight
The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a classic tomato orzo to use up that half-bag in the cupboard left over from 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 during their brief season I eat them weekly. Following this approach, I thought it would be good to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. The additional taste, paired with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a one ear of corn into a generous and very fulfilling meal for two people.
Feeds two people well
- 1 fresh corn cob
- 50 grams of butter
- One medium-sized onion, peeled and finely chopped
- 2 garlic cloves, peeled and roughly chopped
- 250 grams of orzo pasta
- 40 to 50 grams of Parmesan crust – shred and save leftover cheese
- 100 milliliters of heavy cream, if desired
- Salt and black pepper
- High-quality olive oil, to finish
To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, using a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, cover and allow to simmer slowly.
Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, bring to a simmer 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 lower to a gentle boil and simmer, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; include more water if needed. Season to taste, and serve topped with additional butter and a dusting of the reserved grated parmesan.
