Never Throw Away That Parmesan Crust – It Is an Excellent Flavor Booster – Cooking Guide

The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, gravies and all sorts, providing pure deliciousness in the form of umami depth and smooth consistency. Stored in the refrigerator or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, rich corn and pasta dish that converts 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 pantry remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, I believed it would be beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, combined with a cheese crust, onion, dairy spread and a splash of cream or water, transforms a single cob into a hearty and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then break up the cobs by hand. Next, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750ml water, bring to a boil, then reduce to a gentle boil, cover and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Put in the onion and garlic, sauté softly, stirring, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and simmer 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, 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. Adjust flavors with salt and pepper, and serve topped with extra butter and a sprinkling of the reserved grated parmesan.