🔗 Share this article Never Discard That Parmigiano Crust – It Is a Superb Stock Cube – Recipe Parmesan rinds are the best sustainable kitchen trick – like a cheesy stock cube, they enhance soups, gravies and various dishes, providing incredible taste in the form of umami depth and smooth consistency. Stored in the refrigerator or icebox, they keep almost indefinitely. This week’s recipe uses them in a budget-friendly, rich corn and pasta dish that transforms a few simple ingredients into comforting autumn fare. Corn and Orzo Delight This dish was a happy accident, and had everyone asking for seconds. Originally, the idea was a traditional tomato pasta to finish the remaining portion in the pantry remaining after making a cold pasta dish, but desired a dish fitting the season. Sweet corn on the cob are one of fall's short-lived pleasures, 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 thick, tasty residue and the used cores. That extra flavour, paired with a cheese crust, onion, butter and a splash of cream or water, transforms a single cob into a generous and deeply satisfying dish for two. Serves 2 generously 1 fresh corn cob 50g butter 1 medium onion, peeled and finely chopped 2 garlic cloves, peeled and roughly chopped 250 grams of orzo pasta 40-50g parmesan rind – shred and save leftover cheese 100ml double cream, optional Sea salt and ground pepper Extra-virgin olive oil, to finish For maximum taste from the corn, stand it on one end, cut off the kernels in long strips, then separate the cobs manually. After that, using a spoon, swiftly remove the thick, creamy residue from the cobs into a bowl. Place the used cobs in a pot with 750ml water, heat until boiling, then reduce to a gentle boil, put a lid on and allow to simmer slowly. Melt the butter in a separate big skillet on a moderate flame. Put in the onion and garlic, cook gently, stirring, for about five minutes, until tender, then include the corn and pasta, and cook for three more minutes. Introduce the cheese rind, heavy cream, if preferred, and the saved corn residue, bring to a simmer and simmer for two minutes, mixing to prevent sticking or burning. Drain the warm corn broth into the orzo pan, bring to a boil, then lower to a gentle boil and simmer, stirring frequently, for about 7 minutes, until the orzo is al dente and the mixture is loose and creamy; include more water if needed. Adjust flavors with salt and pepper, and serve garnished with extra butter and a sprinkling of the saved shredded cheese.