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The hard ends of Parmesan cheese represent the ultimate sustainable kitchen trick – acting as a savory flavor bomb, they enhance soups, gravies and various dishes, adding incredible taste in the form of umami depth and creamy texture. Stored in the fridge or icebox, they keep almost indefinitely. Today's culinary creation incorporates them in a budget-friendly, rich corn and pasta dish that transforms a handful of basic items into cozy fall food.

Corn and Orzo Delight

The meal came about by chance, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the cupboard left over from making a pasta salad, 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. Following this approach, I believed it would be good to use the whole cob – not just the sweet kernels, but also the starchy, flavourful pulp and the spent cobs. That extra flavour, paired with a parmesan rind, onion, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and deeply satisfying dish for two.

Feeds two people well

• 1 fresh corn cob
• 50 grams of butter
• 1 medium onion, peeled and finely chopped
• 2 garlic cloves, skinned and coarsely cut
• 250g orzo
• 40 to 50 grams of Parmesan crust – shred and save leftover cheese
• 100ml double cream, optional
• Sea salt and ground pepper
• High-quality olive oil, to finish

To get the most flavour from your corn cob, place it upright, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Put the spent cobs in a pan with 750 milliliters of water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly.

Melt the butter in a second large pan on a moderate flame. Add the onion and garlic, cook gently, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and cook for three more minutes. Introduce the cheese rind, double cream, if using, and the saved corn residue, heat until bubbling and cook for two minutes, stirring to make sure the mix doesn’t catch and burn.

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; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with additional butter and a sprinkling of the saved shredded cheese.