Corn Agnolotti
Recipe courtesy of Daniel Acuna, Executive Sous Chef, Charlotte (N.C.) Country Club
Ingredients
- Corn Stock
- corn cobs - 10 ea.
- yellow onions - 2 ea., rough-chopped
- garlic cloves - 4 ea., rough-chopped
- black peppercorn - 6 ea.
- bay leaf - 1 ea.
- water
- Corn Pasta Dough
- 00 flour - 1900 gms.
- egg yolk - 960 gms.
- whole eggs - 6 ea.
- milk - 4 oz.
- olive oil - 4 oz.
- salt - 2 Tbsp.
- corn powder - 300 gms., ground freeze dried corn
- Sweet Corn Filling
- yellow onions - 2 ea., rough-chopped
- garlic cloves - 6 ea., rough-chopped
- butter - 200 gms.
- saffron - 5 gms.
- white wine - 1/2 pint
- fresh corn - 10 ea., off the cob
- corn stock - 1 qt., see recipe
- ricotta - 1 kg.
Instructions
Procedure for Corn Stock
- Roast corn cobs in the oven for 15 minutes at 300° on medium fan.
- Place all your ingredients in a large pot and simmer for 45 minutes.
- Strain with a fine mesh strainer and cool down your corn stock.
Procedure for Corn Pasta Dough
- In bowl, mix flour and salt. Reserve.
- Mix all wet ingredients together, beating the whole eggs until fully mixed.
- In a large kitchen mixer, slowly add wet to dry and mix with a mixing hook until fully combined.
- Knead dough for 15 minutes.
- Cover dough with plastic. Let it rest for 1 hour.
Procedure for Sweet Corn Filling
- In a large pot, add butter, onions and garlic. Sweat for 5 minutes.
- Add your white wine and reduce to au sec.
- Add saffron, corn and corn stock.
- Simmer and reduce down until the corn is softened.
- Transfer your mixture in a Vitamix and blend until smooth. Make sure to do it in small batches.
- Once your corn purée is done, fold in your ricotta in a large bowl until fully combined.