Cappelletti al Grana Arso

SAVORY

Mar 6

Corn, Truffles, Caciocavallo, Pecorino-Romano

Chef Katherine Rock of Al Coro | New York

INGREDIENTS:

Pasta Dough:
300 grams burnt wheat flour
100 grams 00 flour
50 grams durum flour
25 grams semolina flour
225 grams egg yolks
65 grams egg whites
8 grams olive oil

Corn Stock:
20 corn cobs
Olive oil
4 shallots, sliced
1 bay leaf
2 sprigs thyme
Salt
Black pepper

Corn Filling:
Olive oil
8 shallots, sliced
8 cloves garlic, sliced
2 cups mascarpone

Truffle Purée:
Neutral oil
8 shallots, sliced
250 grams chopped truffle trims
Sherry vinegar
Salt

To Assemble and Serve:
Chiffonade truffle trim
Butter
Grated caciocavallo
Grated Pecorino-Romano
Black truffle, thinly shaved and punched into small rounds

METHOD:

For the Pasta Dough:
In a large mixing bowl, combine all flours. Set aside. In a separate bowl, whisk together yolks, whites, and olive oil. In the bowl of a stand mixer fitted with a hook attachment, combine wet and dry ingredients. Mix until dough comes together and is smooth and elastic. Wrap in plastic wrap and let rest 30 minutes.

For the Corn Stock:
Prepare and heat a wood-fired grill. Roast corn cobs. Once cooled, remove kernels from cobs and reserve cobs and kernels separately. In a small stockpot over medium flame, heat oil. Add shallots and sweat until soft and translucent. Add corn cobs, bay leaf, and thyme. Cover with water. Reduce heat and let simmer 1 hour. Season with salt and pepper. Remove from heat and let cool.

For the Corn Filling:
In a large saucepan over medium flame, heat oil. Add shallots and garlic. Cook until translucent. Add reserved corn kernels. Sweat until kernels are tender. Cover with Corn Stock. Cook until liquid is nearly evaporated. Transfer mixture to a Vitamix blender. Add mascarpone and purée until smooth, working in batches if needed. Transfer to a piping bag and refrigerate.

For the Truffle Purée:
In a sautépan over medium-high flame, heat oil. Add shallots and sweat until translucent. Add chopped truffles and cook until truffles begin to bloom. Deglaze pan with vinegar and cook until liquid is nearly evaporated. Add water to cover. Reduce heat and let simmer until truffles are soft and cooked through. Transfer mixture a Vitamix blender. Purée until smooth. Transfer to a nonreactive container and refrigerate.

To Assemble and Serve:
On a floured work surface, roll out Pasta Dough until about 10 millimeters thick. Using a rolling pasta cutter or wheel, cut dough into 4-centimeter squares. Place 1 small dollop Corn Filling into the center of each pasta square. Using your hands, pick up each square and position as a diamond in your palm. Fold, aligning the top corner with the bottom corner, sealing dough thoroughly around the filling. Turn the triangle rightside up and hold the two corners of either side of the base by a thumb and forefinger in each hand. Bring corners together toward the base of the triangle, then overlap slightly. Pinch to seal. Repeat process for all squares. Set aside. In a small saucepan over medium heat, brown butter, whisking constantly. Once browned, add truffle chiffonade and gently bloom. Add 4 ounces Corn Stock and bring to a simmer to emulsify. Season with salt. Keep warm. Bring a pot of salted water to a boil. Cook pasta squares until al dente. Add cooked pasta to the brown butter sauce. Add a small knob of butter to help stabilize emulsion if necessary. Add cheese to the pan. Stir to combine and melt. Transfer pasta and sauce to a serving bowl. Garnish with Truffle Purée and truffle rounds.

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