Don't Throw Away Your Parmesan Crust – It's an Excellent Stock Cube – Recipe

Parmesan rinds are the ultimate sustainable kitchen trick – like a cheesy stock cube, they enhance soups, sauces and various dishes, providing pure deliciousness in the form of savory richness and creamy texture. Kept in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a thrifty, rich corn and pasta dish that converts a few simple ingredients into cozy fall food.

Corn and Orzo Delight

This dish was a happy accident, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, 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 only the juicy seeds, but also the starchy, flavourful pulp and the used cores. The additional taste, paired with a cheese crust, onion, dairy spread and a splash of cream or water, turns a one ear of corn into a generous and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – shred and save leftover 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 separate the cobs manually. After that, using a spoon, quickly scrape the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750ml water, heat until boiling, then turn down to a simmer, put a lid on and leave to cook on a low heat.

Heat the butter in a second large pan on a medium-low heat. Put in the onion and garlic, cook gently, 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 saved corn residue, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, bring to a boil, then turn down to a simmer and simmer, stirring frequently, 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. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the saved shredded cheese.