Never Throw Away Your Parmesan Crust – It Is an Excellent Stock Cube – Recipe

Parmesan rinds are the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich soups, gravies and all sorts, adding pure deliciousness in the form of savory richness and creamy texture. Stored in the refrigerator or icebox, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts a handful of basic items into cozy fall food.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a pasta salad, but desired a dish fitting the season. Fresh corn cobs are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. In the spirit of this column, I thought it would be beneficial to use the whole cob – not only the juicy seeds, but also the starchy, flavourful pulp and the used cores. That extra flavour, combined with a parmesan rind, shallot, dairy spread and a dash of cream or liquid, transforms a single cob into a hearty and deeply satisfying meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – grate off and reserve any remaining cheese
• 100ml double cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then separate the cobs manually. After that, with a spoon, quickly scrape the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then turn down to a simmer, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, stirring, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, heat until bubbling and cook 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 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. Season to taste, and serve garnished with additional butter and a dusting of the reserved grated parmesan.