Parmesan rinds are the last word zero-waste hack – like a tacky inventory dice, they enrich stews, sauces and all kinds, and add pure deliciousness within the type of umami depth and creamy texture. Saved within the fridge or freezer, they preserve virtually indefinitely. This week’s recipe makes use of them in a thrifty, creamy corn orzo that transforms a couple of easy elements into comforting autumn fare.
Creamed corn orzo
This dish was a contented accident, and left me and my household drooling for extra. I used to be planning a traditional tomato orzo to make use of up that half-bag within the cabinet left over from making a pasta salad, however wished one thing extra seasonal. Recent corn cobs are one among autumn’s fleeting treats, as short-lived as asparagus, and through their temporary season I eat them weekly. Within the spirit of this column, I assumed it will be good to make use of the entire cob – not simply the candy kernels, but additionally the starchy, flavourful pulp and the spent cobs. That additional flavour, mixed with a parmesan rind, onion, butter and a splash of cream or water, turns a single cob right into a beneficiant and deeply satisfying dish for 2.
Serves 2 generously
1 recent corn cob
50g butter
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and roughly chopped
250g orzo
40-50g parmesan rind – grate off and reserve any remaining cheese
100ml double cream, non-compulsory
Salt and black pepper
Further-virgin olive oil, to complete
To get essentially the most flavour out of your corn cob, stand it on one finish, lower off the kernels in lengthy strips, then break up the cobs by hand. Subsequent, utilizing a spoon, shortly scrape the starchy, milky pulp from the cobs right into a bowl. Put the spent cobs in a pan with 750ml water, carry to a boil, then flip all the way down to a simmer, cowl and depart to cook dinner on a low warmth.
Soften the butter in a second giant pan on a medium-low warmth. Add the onion and garlic, cook dinner gently, stirring, for about 5 minutes, till gentle, then add the corn kernels and orzo, and saute for 3 minutes. Add the parmesan rind, double cream, if utilizing, and the reserved corn pulp, carry to a simmer and cook dinner for 2 minutes, stirring to verify the combo doesn’t catch and burn.
Pressure the recent corn inventory into the orzo pan, carry to a boil, then flip all the way down to a simmer and cook dinner, stirring ceaselessly, for about seven minutes, till the orzo is al dente and the combination is unfastened and creamy; add a little bit additional water to loosen, if want be. Season to style, and serve topped with additional butter and a sprinkling of the reserved grated parmesan.
