Skip to content
Menu
Corn Cob Pasta
Danie główne

Corn Cob Pasta

2 godz.Porcje: 4Nutri-Score C€€€
od @joe_oxley1 importugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

4 osoby
  • corn on the cob (kernels cut off, cobs reserved)Warzywa i owoce4 kawałki
  • egg yolks (for the enriched pasta dough)Nabiał4 kawałki
  • eggs (for the corn custard)Nabiał2 kawałki
  • 00 flour (for the pasta dough)Produkty zbożowe300 g
  • spinach (blanched and squeezed dry)Warzywa i owoce100 g
  • butter (cold, cubed, for the beurre blanc)Nabiał150 g
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • white wine (for the beurre blanc)Napoje100 ml
  • white wine vinegarSpiżarnia30 ml
  • cream (for the corn custard)Nabiał100 ml
  • parmesan (finely grated)Nabiał50 g
  • sage (leaves, for frying)Warzywa i owoce12 kawałki
  • olive oil (for frying the sage)Spiżarnia30 ml
  • saltPrzyprawy10 g
  • black pepper (freshly ground)Przyprawy2 g

na porcję

Wartości odżywcze

769kcal

Węglowodany
75 g
Białko
19 g
Tłuszcz
44 g
Dostosuj przybory

czego użyjesz

Przybory

  • Płyta kuchenna
  • Rondel
  • Miska
  • Wałek do ciasta
  • Patelnia
  • Sito
  • Blender kielichowy
  • Rękaw cukierniczy

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5

  6. Fry the sage

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