Never Throw Away That Parmesan Rind – It's an Excellent Flavor Booster – Recipe

The hard ends of Parmesan cheese represent the best sustainable kitchen trick – acting as a savory flavor bomb, they enhance stews, sauces and various dishes, providing incredible taste in the form of savory richness and smooth consistency. Kept in the refrigerator or freezer, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish was a happy accident, and left me and my family drooling for more. Originally, the idea was a classic tomato orzo to use up the remaining portion in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. 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 believed it would be good to utilize the entire corn – not only the juicy seeds, but also the thick, tasty residue and the spent cobs. That extra flavour, paired with a cheese crust, shallot, dairy spread and a dash of cream or liquid, transforms a one ear of corn into a hearty and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, skinned and diced
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100 milliliters of heavy cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. Next, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a container. Place the used cobs in a pot with 750 milliliters of 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. Put in the onion and garlic, sauté softly, stirring, for about 5 minutes, until tender, then include the corn and pasta, and saute for three minutes. Add the parmesan rind, double cream, if using, and the saved corn residue, heat until bubbling and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the pasta pot, 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 mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and dish up garnished with additional butter and a sprinkling of the reserved grated parmesan.