Never Throw Away That Parmigiano Rind – It Is an Excellent Flavor Booster – Cooking Guide
Parmesan rinds are the ultimate zero-waste hack – acting as a savory flavor bomb, they enhance soups, gravies and all sorts, adding pure deliciousness in the form of savory richness and smooth consistency. Stored in the fridge or icebox, they last for a very long time. Today's culinary creation incorporates them in a thrifty, creamy corn orzo that converts a few simple ingredients into cozy fall food.
Creamed Corn Orzo
The meal came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to use up that half-bag in the pantry remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, similar to asparagus in seasonality, and while they are available I enjoy them often. Following this approach, I believed it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. That extra flavour, paired with a cheese crust, onion, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling dish for two.
Serves 2 generously
- One ear of sweet corn
- 50g butter
- 1 medium onion, skinned and diced
- Two cloves of garlic, peeled and roughly chopped
- 250g orzo
- 40 to 50 grams of Parmesan crust – shred and save leftover 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, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, swiftly remove 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, 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, cook gently, stirring, for about five 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 saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.
Strain the hot corn stock into the pasta pot, heat until boiling, then turn down to a simmer and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and serve topped with extra butter and a sprinkling of the saved shredded cheese.
