Scamorza & charred corn ravioli in golden corn broth
Self-taught home chef with no training or experience, just some free time and YouTube. what do you all think? (and before you tell me to lose the flowers, I already know to lose the flowers)
by zvchtvbb
7 Comments
amnesiakkss
One too many raviolis and the corn itself feels unnaturally placed.
thePsychonautDad
What’s your technique for the corn broth?
Over-Director-4986
I agree with the other comment that there’s one too many ravs. Odd numbers are more aesthetically pleasing to the eye.
I’m actually *not* anti flower- if it’s tasteful & (obviously) edible. (But, I’m a pastry wench!) If you’re going to include it, one perfect one at the edge of the plate with one of those leaves tucked under it would pop. It’d be nice to see a little more visible char on the corn used to garnish, too.
Scamorza is delightful. Did you use fresh or smoked?
I do hate those leaves.
KupoKupoMog
I agree with the other comments: fewer ravioli would tighten it up and slightly less sauce to show your pretty pasta. If you want to include a flower, a nasturtium would compliment the flavor and appearance of the dish.
Nice plate. Sounds delicious
agmanning
That’s pretty class.
If you’re wanting a tasty green garnish for corn, I feel nasturtium is very nice.
Good work.
therealishone
Next time milk the corn. Everyone loves corn milk.
Tatertotfreak74
The single kernels of corn placed on top of the ravioli are no bueno
7 Comments
One too many raviolis and the corn itself feels unnaturally placed.
What’s your technique for the corn broth?
I agree with the other comment that there’s one too many ravs. Odd numbers are more aesthetically pleasing to the eye.
I’m actually *not* anti flower- if it’s tasteful & (obviously) edible. (But, I’m a pastry wench!) If you’re going to include it, one perfect one at the edge of the plate with one of those leaves tucked under it would pop. It’d be nice to see a little more visible char on the corn used to garnish, too.
Scamorza is delightful. Did you use fresh or smoked?
I do hate those leaves.
I agree with the other comments: fewer ravioli would tighten it up and slightly less sauce to show your pretty pasta. If you want to include a flower, a nasturtium would compliment the flavor and appearance of the dish.
Nice plate. Sounds delicious
That’s pretty class.
If you’re wanting a tasty green garnish for corn, I feel nasturtium is very nice.
Good work.
Next time milk the corn. Everyone loves corn milk.
The single kernels of corn placed on top of the ravioli are no bueno