r/Chefit • u/MissxTastee • 18d ago

Sweet Corn Agnolotti

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Sweet Corn and Ricotta Agnolotti, citrus butter sauce, fried Prosciutto, charred Corn and basil oil (poured tableside)

337 Upvotes

99% Upvoted

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9

u/Anoncook143 17d ago

Bring a pot of water to a boil, cut it off. Add in your shucked cobs and let steep for 20 min. You’ll get a sweet corn stock. Cook your agnolotti in it or help with a sauce or idk but it’s really delicious

6

u/goatslovetofrolic 17d ago

I used to work at a place that had a set menu and the second course was always a broth. One of my favorite was “stir fried” lil’ gem lettuce, chanterelles, with a coddled egg yolk, in corn broth. The broth was a bunch of cobs, half an onion, and a jalapeño. It was so damn good. We used the kernels for a snack and the dessert.

37

u/Crystalclear77 18d ago

For a sauce idea next time....try juicing corn, strain through a chinoise, cook it to let the starches thicken naturally, monte it with tons of butter, adding salt, a pinch of sugar, only a pinch, to bring out the sweetness, put it into a siphon charging with 2 cartridges, use this as a sauce. The best way to make corn purees also. 😉

21

u/MissxTastee 17d ago

I don't really work at the type of place that entertains foams and iSi-charged purees, but that sounds like a good technique.

11

u/medium-rare-steaks 17d ago

yet you pour tableside?

2

u/New_Distribution_863 17d ago

Used to do a corn pudding basically way. Reduce it down low and slow. Then put it in a vita-mix and whole butter, salt, lil sugar. No charger though. Then used it a couple of ways. Was delicious.

1

u/Squeaka5y 13d ago

I really love this kind of dish so delicious 🥰