Don't Throw Away Your Parmigiano Rind – It's an Excellent Flavor Booster – Cooking Guide

Parmesan rinds represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enrich stews, gravies and all sorts, providing incredible taste in the form of savory richness and smooth consistency. Stored in the fridge or freezer, they last for a very long time. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Creamed Corn Orzo

The meal came about by chance, and had everyone asking for seconds. I was planning a classic tomato orzo to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of autumn’s fleeting treats, as short-lived as asparagus, and while they are available I eat them weekly. In the spirit of this column, I thought it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling meal for two people.

Serves 2 generously

• One ear of sweet corn
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – grate off and reserve any remaining cheese
• 100 milliliters of heavy cream, if desired
• Salt and black pepper
• Extra-virgin olive oil, to finish

To get the most flavour from your corn cob, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, quickly scrape 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, put a lid on and leave to cook on a low heat.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then include the corn and pasta, and saute for three minutes. Introduce the cheese rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the orzo pan, bring to a boil, then turn down to a simmer and cook, mixing often, 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 topped with extra butter and a sprinkling of the reserved grated parmesan.