Don't Discard That Parmesan Crust – It's an Excellent Stock Cube – Recipe

Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and all sorts, adding pure deliciousness in the form of umami depth and creamy texture. Stored in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a pasta salad, 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 enjoy them often. Following this approach, I thought it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. The additional taste, paired with a cheese crust, onion, dairy spread and a dash of cream or liquid, turns a one ear of corn into a generous and deeply satisfying meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, if desired
• Sea salt and ground pepper
• High-quality 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, using a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Place the used cobs in a pot with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a separate big skillet on a medium-low heat. Put in the onion and garlic, sauté softly, stirring, for about five minutes, until soft, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, double cream, if using, and the reserved corn pulp, bring to a simmer 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 cook, mixing often, for about seven 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 dish up garnished with additional butter and a sprinkling of the saved shredded cheese.