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Corn Cob Pasta
Plat

Corn Cob Pasta

2 hPour 4Nutri-Score C€€€
par @joe_oxley1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • corn on the cob (kernels cut off, cobs reserved)Fruits et légumes4 morceaux
  • egg yolks (for the enriched pasta dough)Produits laitiers4 morceaux
  • eggs (for the corn custard)Produits laitiers2 morceaux
  • 00 flour (for the pasta dough)Céréales300 g
  • spinach (blanched and squeezed dry)Fruits et légumes100 g
  • butter (cold, cubed, for the beurre blanc)Produits laitiers150 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • white wine (for the beurre blanc)Boissons100 ml
  • white wine vinegarÉpicerie30 ml
  • cream (for the corn custard)Produits laitiers100 ml
  • parmesan (finely grated)Produits laitiers50 g
  • sage (leaves, for frying)Fruits et légumes12 morceaux
  • olive oil (for frying the sage)Épicerie30 ml
  • saltÉpices10 g
  • black pepper (freshly ground)Épices2 g

par portion

Nutrition

769kcal

Glucides
75 g
Protéines
19 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Casserole
  • Saladier
  • Rouleau à pâtisserie
  • Poêle
  • Tamis
  • Blender
  • Poche à douille

pas à pas

Préparation

  1. Make the corn custard

    • Blend the corn kernels with the eggs and cream until smooth.
    • Pass the mixture through a sieve, season with salt and pepper.
    • Pour into a heatproof dish and bake in a water bath until just set.
    Étape 1

  2. Make the enriched egg yolk pasta

    • Mound the flour on a work surface and make a well in the centre.
    • Add the egg yolks and work into a firm, smooth dough.
    • Wrap and rest the dough.
    Étape 2

  3. Make the spinach pasta

    • Blend the blanched spinach with a little water, then pass through a sieve.
    • Knead the spinach purée into the remaining flour to a smooth green dough.
    • Wrap and rest the dough.
    Étape 3

  4. Shape the corn cob pasta

    • Roll both doughs thinly and cut into strips.
    • Weave the yellow and green strips into a husk shape around a corn cob core.
    • Fill the pasta husk with the corn custard using a piping bag and seal.
    Étape 4

  5. Make the beurre blanc

    • Simmer the shallot with the white wine and vinegar until reduced by half.
    • Whisk in the cold butter piece by piece off the heat until emulsified.
    • Season and keep warm.
    Étape 5

  6. Fry the sage

    • Heat the olive oil in a frying pan.
    • Fry the sage leaves until crisp, then drain.
    Étape 6

  7. Cook the pasta and serve

    • Boil the corn cob pasta in salted water until al dente.
    • Plate with the beurre blanc, the crispy sage and grated parmesan.
    Étape 7
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