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The hard ends of Parmesan cheese are the best sustainable kitchen trick – like a cheesy stock cube, they enhance stews, sauces and all sorts, adding pure deliciousness in the form of umami depth and smooth consistency. Stored in the refrigerator or freezer, they last for a very long time. Today's culinary creation incorporates them in a thrifty, rich corn and pasta dish that converts a handful of basic items into comforting autumn fare.

Corn and Orzo Delight

This dish was a happy accident, and left me and my family drooling for more. I was planning a classic tomato orzo to finish that half-bag in the pantry left over from making a cold pasta dish, but desired a dish fitting the season. Fresh corn cobs are one of autumn’s fleeting treats, similar to asparagus in seasonality, and during their brief season I enjoy them often. 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 used cores. The additional taste, combined with a parmesan rind, onion, butter and a dash of cream or liquid, transforms a one ear of corn into a generous and very fulfilling dish for two.

Serves 2 generously

• 1 fresh corn cob
• 50 grams of butter
• One medium-sized onion, peeled and finely chopped
• Two cloves of garlic, skinned and coarsely cut
• 250 grams of orzo pasta
• 40-50g parmesan rind – grate off and reserve any remaining 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, cut off the kernels in long strips, then break up the cobs by hand. After that, 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, bring to a boil, then turn down to a simmer, put a lid on and allow to simmer slowly.

Melt the butter in a separate big skillet on a moderate flame. Add the onion and garlic, sauté softly, mixing, for about five minutes, until tender, then add the corn kernels and orzo, and saute for three minutes. Add the parmesan rind, heavy cream, if preferred, and the saved corn residue, heat until bubbling and cook 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 lower to a gentle boil and cook, stirring frequently, for about seven minutes, until the pasta is firm to the bite and the mixture is loose and creamy; add a little extra water to loosen. Season to taste, and dish up garnished with extra butter and a dusting of the reserved grated parmesan.