Traditionalists; look away now.
Recently we picked our own sweetcorn at the local PYO.
For the last few years of doing this, I’ve made a signature dish of some sort of filled pasta with roasted sweetcorn and hazelnuts.
This year I’ve done ravioli.
The sweetcorn is cooked sous vide and then blended with a little ricotta and seasoning.
The pasta dough itself is 2:1 00 flour to Harina so it actually has a nice corn flavour.
The pasta was finished in a little emulsion and the plate was dressed with the roasted corn, toasted nuts, parsley and (after the photo) some more Parmigiano Reggiano.
This is far from being a traditional Italian dish, but the technique is pretty sound and I like the fact it’s evolved with me.
by agmanning
6 Comments
Looks great. Harina is just flour in Spanish. Is it 2:1 flour:water?
Round, round, round, round, round, very very round.
This is a nice, rare, exception to the no pasta rule.
Nice work mixing corn flour into the pasta dough. We used to do similar at my place. Is it nixtamalized harina?
As for the plating – I appreciate the size of the dish for a filled pasta. In most other scenarios I would say it is too small but it is essentially ideal in this case. For critique, it could very well be just the photo but the pasta does look to be drying out. How much sauce is hiding under the pasta for the customer?
That sounds wonderful! All the components truly accentuate (each other and) the sweetcorn, which is the star of the show!
The corn has natural sweetness, and that is balanced with a butter sauce. Flour can have a nuttiness to it, according to the smell of a good roux; and, the hazelnut helps bring that out. Also, the use of masa definitely brings us back to the sweetcorn.
Love me some corn.
As opposed to a butter sauce, wouldn’t a brown butter sauce help bring out some nuttiness as well?
Lastly, I would love to see lobster incorporated into this for its sweetness as a compliment to the corn (or vice versa).
Job well done, Chef!
serious plate of sunshine. i would devour that.
These are beautiful & sound delicious!
I love that you used masa in the dough, too. Saw another commenter suggest some lobster in this & I think shellfish would be a great compliment to these flavors, too! I may recreate for myself…
Really, really nice looking & tasty sounding. Summery as hell.