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

The hard ends of Parmesan cheese are the best zero-waste hack – like a cheesy stock cube, they enrich soups, sauces and various dishes, providing incredible taste in the form of savory richness and creamy texture. Kept in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to finish 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 fall's short-lived pleasures, as short-lived as asparagus, and during their brief season I eat them weekly. Following this approach, I thought it would be good to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. That extra flavour, paired with a parmesan rind, shallot, butter and a dash of cream or liquid, turns a single cob into a hearty and very fulfilling dish for two.

Feeds two people well

• One ear of sweet corn
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250 grams of orzo pasta
• 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, stand it on one end, slice off the kernels lengthwise, then separate the cobs manually. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then turn down to a simmer, cover and allow to simmer slowly.

Heat the butter in a second large pan on a medium-low heat. Add the onion and garlic, sauté softly, stirring, for about five minutes, until soft, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the reserved corn pulp, heat until bubbling and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve topped with additional butter and a sprinkling of the saved shredded cheese.