Never Throw Away Your Parmigiano Crust – It's a Superb Flavor Booster – Recipe

The hard ends of Parmesan cheese represent the best zero-waste hack – acting as a savory flavor bomb, they enrich soups, gravies and all sorts, adding incredible taste in the form of umami depth and smooth consistency. Kept in the fridge or freezer, they last for a very long time. This week’s recipe incorporates them in a budget-friendly, creamy corn orzo that converts 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 traditional tomato pasta to use up the remaining portion in the pantry remaining after making a cold pasta dish, but wanted something more seasonal. Fresh corn cobs are one of fall's short-lived pleasures, similar to asparagus in seasonality, and during their brief season I eat them weekly. Following this approach, 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. The additional taste, paired with a parmesan rind, onion, butter and a splash of cream or water, transforms a one ear of corn into a hearty and very fulfilling meal for two people.

Feeds two people well

• One ear of sweet corn
• 50g butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, peeled and roughly chopped
• 250 grams of orzo pasta
• 40 to 50 grams of Parmesan crust – 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, stand it on one end, slice off the kernels lengthwise, then break up the cobs by hand. After that, with a spoon, swiftly remove the starchy, milky pulp from the cobs into a bowl. Put the spent cobs in a pan with 750ml water, heat until boiling, then reduce to a gentle boil, cover 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, mixing, for about 5 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, heat until bubbling and simmer for two minutes, stirring to make sure the mix doesn’t catch and burn.

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 seven 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 dish up topped with extra butter and a sprinkling of the saved shredded cheese.