MTT_1101_CORNCAVATELLICOBBLER_THUMBNAIL1.jpg

Corn Cavatelli Cacio e Pepe

Make this Tonight - "Corn Cavatelli Cacio e Pepe & Summer Cobbler"

40
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

Corn Cavatelli Cacio e Pepe

  • Cavatelli Dough:
  • 340 g 00 flour
  • 5 g corn husk powder, recipe below
  • 5 g pepper
  • 1g salt
  • 65 mL whole milk
  • 50 mL water
  • 1 whole egg

Corn Pudding

  • 120 g butter
  • 2 cups (350 g) corn kernels (cobs reserved for corn stock, husks reserved for corn husk powder)
  • 1 g xanthan gum
  • 100 g mascarpone cheese
  • 1/4c cup corn stock, recipe below

Corn Stock

  • 5 cobs, kernels removed (reserved from corn pudding)
  • 800 g water

Steps

Corn Cavatelli Cacio e Pepe

  1. Place flour on a work surface; mix in corn husk powder, pepper, and salt. Create well in the center of the flour mixture; add cheese, milk, water, and egg to well; mix slowly into the flour mixture.
  2. Knead the dough for about 30 minutes or until smooth.
  3. Alternatively, add flour, corn husk powder, pepper, and salt to a bowl of a stand mixer with a dough hook. Mix until combined, 15 seconds. Add milk, water, and egg, and knead for 15 minutes.
  4. Cover the dough with a kitchen towel and let stand for 2 hours.
  5. Preheat the oven to 200F.
  6. Assembly:
  7. Divide the dough into 8 evenly sized strips. While working, keep the portions covered with a kitchen towel or inverted bowl.
  8. Using your palms and fingertips, gently shape the dough into a long snake-like shape approximately 1cm in width.
  9. Continue this process with the remaining dough portions.
  10. Using a dough knife or bench scraper, cut the dough ropes into ¾” pieces.
  11. Using your thumb or a bench scraper, apply pressure to scrape dough toward you so it lengthens slightly and forms a curl in the middle.
  12. Cook pasta in a large pot of boiling salted water, until al dente, 4 minutes.
  13. Meanwhile, toast pepper in a large skillet just until fragrant, 30 seconds.
  14. Add ¼ cup corn stock, cooked pasta, and an ounce or two of the pasta cooking water.
  15. Add corn pudding and butter, stirring until creamy, 1 minute. Remove from heat, and add grated parmesan and pecorino cheese.
  16. Spoon onto serving dishes; garnish with corn powder and chive blossoms

Corn Pudding

  1. In a skillet, melt butter over medium heat. Add corn kernels and increase heat to high. Cook quickly for 4-5 minutes, stirring constantly until corn is tender (do not allow corn or butter to color). Immediately transfer corn to a blender, and blend on high speed for 1 minute until smooth and thick. Sprinkle in xanthan gum and add mascarpone and blend until combined. Strain through a chinois or strainer into a bowl. Set aside.

Corn Stock

  1. Add corn cobs to a large pot, cover with cold water and bring to a simmer. Hold at a simmer for 20 minutes and then turn off the heat to steep, about 30 - 60 minutes. Strain, reserving liquid, and discard cobs.