Never Discard That Parmesan Rind – It's a Superb Flavor Booster – Cooking Guide

The hard ends of Parmesan cheese represent the best sustainable kitchen trick – like a cheesy stock cube, they enrich stews, sauces and various dishes, adding pure deliciousness in the form of umami depth and smooth consistency. Kept in the refrigerator or icebox, they keep almost indefinitely. Today's culinary creation uses them in a budget-friendly, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Creamed Corn Orzo

This dish came about by chance, and left me and my family drooling for more. I was planning a traditional tomato pasta to finish that half-bag in the cupboard remaining after making a cold pasta dish, but wanted something more seasonal. Sweet corn on the cob are one of fall's short-lived pleasures, as short-lived as asparagus, and while they are available I enjoy them often. Following this approach, I believed it would be beneficial to use the whole cob – not just the sweet kernels, but also the thick, tasty residue and the used cores. The additional taste, paired with a cheese crust, onion, butter and a splash of cream or water, transforms a single cob into a generous and very fulfilling meal for two people.

Serves 2 generously

• 1 fresh corn cob
• 50g butter
• 1 medium onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250g orzo
• 40-50g parmesan rind – shred and save leftover cheese
• 100ml double cream, optional
• Salt and black pepper
• High-quality olive oil, to finish

For maximum taste from the corn, place it upright, cut off the kernels in long strips, then break up the cobs by hand. Next, 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, bring to a boil, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Heat the butter in a second large pan on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five 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, bring to a simmer and cook for two minutes, mixing to prevent sticking or burning.

Strain the hot corn stock into the orzo pan, heat until boiling, then turn down to a simmer and simmer, mixing often, for about seven minutes, until the orzo is al dente and the mixture is loose and creamy; add a little extra water to loosen. Adjust flavors with salt and pepper, and dish up topped with additional butter and a dusting of the reserved grated parmesan.