Don't Throw Away Your Parmigiano Rind – It Is an Excellent Stock Cube – Cooking Guide

Parmesan rinds represent the ultimate sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and various dishes, providing incredible taste in the form of savory richness and creamy texture. 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 converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

The meal was a happy accident, and left me and my family drooling for more. Originally, the idea was a traditional tomato pasta to use up that half-bag in the pantry remaining after making a pasta salad, but wanted something more seasonal. Sweet corn on the cob 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 beneficial to utilize the entire corn – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. The additional taste, combined with a parmesan rind, onion, butter and a dash of cream or liquid, turns a single cob into a hearty and very fulfilling meal for two people.

Feeds two people well

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, peeled and roughly chopped
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Sea salt and ground pepper
• Extra-virgin olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then separate the cobs manually. After that, with a spoon, quickly scrape the thick, creamy residue from the cobs into a container. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and leave to cook on a low heat.

Melt the butter in a separate big skillet 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. Add the parmesan rind, heavy cream, if preferred, and the reserved corn pulp, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Drain the warm corn broth into the pasta pot, heat until boiling, then lower to a gentle boil and simmer, mixing often, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.