Never Discard Your Parmigiano Crust – It's a Superb Stock Cube

Never Discard Your Parmigiano Crust – It's a Superb Stock Cube – Recipe

The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and various dishes, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the fridge or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

The meal came about by chance, 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 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 eat them weekly. In the spirit of this column, I thought it would be beneficial to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, combined with a cheese crust, shallot, butter and a dash of cream or liquid, turns a one ear of corn into a hearty 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
Two cloves of garlic, skinned and coarsely cut
250g orzo
40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
100 milliliters of heavy cream, optional
Salt and black pepper
High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then break up the cobs by hand. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750 milliliters of water, bring to a boil, then turn down to a simmer, cover and allow to simmer slowly.

Melt the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, mixing, for about 5 minutes, until soft, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, bring to a boil, then lower to a gentle boil and cook, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up garnished with additional butter and a sprinkling of the reserved grated parmesan.