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Corn Cob Pasta
Hoofdgerecht

Corn Cob Pasta

2 uVoor 4Nutri-Score C€€€
van @joe_oxley1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • corn on the cob (kernels cut off, cobs reserved)Groente en fruit4 stukken
  • egg yolks (for the enriched pasta dough)Zuivel4 stukken
  • eggs (for the corn custard)Zuivel2 stukken
  • 00 flour (for the pasta dough)Granen300 g
  • spinach (blanched and squeezed dry)Groente en fruit100 g
  • butter (cold, cubed, for the beurre blanc)Zuivel150 g
  • shallot (finely chopped)Groente en fruit1 stuk
  • white wine (for the beurre blanc)Dranken100 ml
  • white wine vinegarVoorraadkast30 ml
  • cream (for the corn custard)Zuivel100 ml
  • parmesan (finely grated)Zuivel50 g
  • sage (leaves, for frying)Groente en fruit12 stukken
  • olive oil (for frying the sage)Voorraadkast30 ml
  • saltKruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

769kcal

Koolhydraten
75 g
Eiwitten
19 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Kookplaat
  • Steelpan
  • Mengkom
  • Deegroller
  • Koekenpan
  • Zeef
  • Blender
  • Spuitzak

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Fry the sage

    • Heat the olive oil in a frying pan.
    • Fry the sage leaves until crisp, then drain.
    Stap 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.
    Stap 7
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