Parmesan rinds are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.
Corn and Orzo Delight
The meal came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up the remaining portion in the cupboard left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, 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 good to utilize the entire corn – not only the juicy seeds, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a cheese crust, shallot, butter and a dash of cream or liquid, turns a single cob into a hearty and very fulfilling meal for two people.
Feeds two people well
- One ear of sweet corn
- 50g butter
- 1 medium onion, skinned and diced
- 2 garlic cloves, peeled and roughly chopped
- 250g orzo
- 40-50g parmesan rind – shred and save leftover cheese
- 100 milliliters of heavy cream, if desired
- Sea salt and ground pepper
- Extra-virgin olive oil, to finish
For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. After that, using a spoon, swiftly remove 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 reduce to a gentle boil, cover and allow to simmer slowly.
Melt the butter in a second large pan on a moderate flame. Put in the onion and garlic, cook gently, mixing, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.
Drain the warm corn broth into the orzo pan, bring to a boil, then turn down to a simmer and simmer, mixing often, for about 7 minutes, until the pasta is firm to the bite and the combination is smooth and fluid; add a little extra water to loosen. Season to taste, and dish up garnished with extra butter and a dusting of the saved shredded cheese.
