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
4 Comments
That looks lovely
Delicious
Who cares what traditionalists think? If they have a problem with it, they should look at the history. That’s how different variations of recipes are made and how new recipes are created. This looks superb. I would have gladly paid for something like this in a restaurant.
Amazing dish! 10/10!