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Never Throw Away That Parmesan Rind – It's a Superb Flavor Booster – Recipe
Parmesan rinds are the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and various dishes, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or icebox, they keep almost indefinitely. Today's culinary creation uses them in a thrifty, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.
Creamed Corn Orzo
The meal was a happy accident, and had everyone asking for seconds. I was planning a traditional tomato pasta to finish the remaining portion in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I enjoy them often. In the spirit of this column, I believed it would be good to utilize the entire corn – not just the sweet kernels, but also the thick, tasty residue and the spent cobs. That extra flavour, combined with a parmesan rind, onion, dairy spread and a splash of cream or water, turns a single cob into a hearty and deeply satisfying meal for two people.
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, if desired
- Salt and black pepper
- High-quality olive oil, to finish
For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Put the spent cobs in a pan with 750 milliliters of water, bring to a boil, then turn down to a simmer, put a lid on and leave to cook on a low heat.
Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, stirring, for about five minutes, until tender, then include the corn and pasta, 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, stirring to make sure the mix doesn’t catch and burn.
Drain the warm corn broth into the pasta pot, heat until boiling, then turn down to a simmer and simmer, 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 topped with additional butter and a dusting of the saved shredded cheese.
Brian Hernandez
A passionate writer and shopping enthusiast with a keen eye for quality products and lifestyle trends.
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