1 Quart | 622g Corn Kernels
1 Cup | 225g Ricotta, whole milk
As needed Kosher Salt
As needed Black Peppercorns, ground
- Cut kernels off the cob.
- Use the back of the knife to scrape off the remaining corn & liquid from the cob.
- Using a food processor, puree the corn kernels.
- Place into a sauce pan, cook over medium heat.
- Cook until the corn mixture thickens. The mixture should coat the back of a spoon.
- Chill over an ice bath until cool.
- Add ricotta.
- Season with salt & pepper.
- Place into a pastry bag.
Red Pepper Romesco
3 Each Red Peppers, roasted
½ Each Garlic Clove, minced
¼ Cup Almonds, toasted
1 Tablespoon Sherry Vinegar
1 Tablespoon Olive Oil
As Needed Kosher Salt
- Over a high flame, char the pepper skin until it turns black. DO NOT over char, the flavor will become ashy & bitter.
- Once all of the peppers are charred, put them in a bowl, & cover with plastic for 15-20 min. This process allows the skin to separate from the flesh of the pepper.
- Peel off the skin of the peppers.
- In a blender, add roasted peppers, minced garlic, almonds, & vinegar.
- Puree & slowly add olive oil.
- Adjust seasoning & cool.
Tips: If you like your romesco chunkier, just pulse when blending
Egg Pasta Dough
1 ½ Cup | 250 g Tipo “00” Flour
½ Teaspoon | 2 g Kosher Salt
6-7 Each | 100 g Eggs Yolks
½ Teaspoon | 3 g Olive Oil
4 Tablespoon | 60 g Water
- Add “00” flour to the table & sprinkle salt on top.
- Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape.
- Add your yolks, olive oil, & water.
- From the center start mixing the wet ingredients with the dry ingredients. Move in a circular motion & move outward.
- Using your hand or bench scraper, start folding the outer layer of dry ingredients to fully incorporate.
- The mixture should resemble a pie dough (crumbly).
- Using your hands, start kneading the dough until it is smooth.
- Wrap in plastic & rest for at least 20 minutes.
Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.
Stuffing The Pasta
Egg Pasta Dough
Water for sealing pasta
1. Roll the Egg Pasta Dough out to a thickness where you just see through to the other side.
2. Lightly wet the edge with water on the pasta sheet closest to you.
3. Pipe the Corn Ricotta with the thickness of a sharpie. about 1 inch from the edge closest to you.
4. Carefully fold the pasta over to seal in the filling.
5. Use your thumb, tighten & seal.
6. Gently press down to seal the pasta from the sides. Creating multiple pillow shapes.
7. Using a fluted cutter, trim off the excess pasta. About 1 inch from where the seal has be made.
8. Using the same cutter, cut between the pillowy portions & seal the edges.
9. Place on tray dusted lightly with flour.
10. Continue to Cooking & Plating.
Cooking & Plating
8 Each Corn Agnolotti
2 Tablespoon Red Pepper Romesco
As Needed Unsalted Butter
1 Clove Garlic, minced
1 Each Lemon
1. Blanch the Corn Agnolotti in boiling water. Wait until they float for about 30 seconds before taking them out.
2. In a pan over medium heat, add a nub of butter & garlic.
3. Saute until the garlic becomes translucent.
4. Add in a little pasta water & the cooked agnolotti.
5. Allow the sauce to reduce, while swirling more butter into the pan.
6. Finish with a squeeze of fresh lemon juice.
7. Serve on top of Red Pepper Romesco
8. Add corn, agnolotti, pan sauce, & grate manchego.
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