This dish is absolutely delicious!! I won’t lie to you it is a difficult and time-consuming dish, but trust me it is so worth it! This is my husband’s favorite dish and I love cooking it for him. I think he could eat this everyday if I let him! This is a beautiful dish that is sure to impress!
Some equipment that will make your life easier:
A juicer. This dish uses corn juice. It is best to use fresh corn on the cob, it has the best flavor. You will be cutting the corn kernels off the cob and running them through the juicer. I have found that if you run the kernels through the juicer twice it will give you more juice! No need to waste!
A pasta press. One of my all time favorite things to make is pasta! I love my Kitchen Aid stand mixer. It comes with a pasta attachment that rolls out sheets of pasta. It makes nice smooth sheets that will be crucial in this recipe! Plus if you get this attachment you can make your own spaghetti and fettuccine. It is so much fun!
This pasta is filled with a polenta risotto mixture, and topped with a corn sauce. Is your mouth watering yet?
Lets Get Started
This full recipe makes approximately 48 so feel free to half it if you need to!
For this recipe you will need 21 ears of corn. Using a knife carefully remove all the kernels from all the ears of corn. Set aside 2/3 cup corn kernels. Run the rest of the kernels through a juicer. Again I have found you will get more juice if you take the pulp and run them through a second time. Set the juice aside.
If you do not have a juicer simply put the corn kernels in a blender with just a little bit of water and puree. Set a fine mesh strainer over a bowl, pour the liquid into the strainer and allow the juice to drain. Press lightly on the puree to get as much juice as you can.
Pasta filling ingredients:
Polenta
3/4 cup vegetable or chicken stock
3/4 cup water
1/4 cup plus 1 tablespoon polenta
Risotto
1 cup vegetable or chicken stock
1 1/2 cups water
3/4 cup Arborio rice
1/2 cup mascarpone cheese (at room temperature)
8 tablespoons unsalted butter
1 1/4 cups corn juice
Pasta Dough Ingredients:
1 3/4 cups all-purpose flour
6 egg yolks
1 egg
1 1/2 teaspoons olive oil
1 tablespoon milk
Corn Sauce Ingredients:
2 cups corn juice
4 tablespoons unsalted butter
2/3 cup corn kernels
2 tablespoons minced chives
1 teaspoon white truffle oil (more to taste)
salt and pepper to taste
Parmigiano Reggiano to finish
Directions:
For the pasta:
It is important to make the pasta first so that it has time to rest before rolling it out. When making pasta I like to use my largest wooden cutting board so that I don’t make a huge mess. Mound the flour in the center of your work surface. Make a well in the center of the flour. Make sure the well is large enough to hold all the eggs. Pour the egg, egg yolks, milk and oil into the center of the well. Using either a fork or your fingers start to mix the liquid in a circular motion gradually pulling in more flour as you go. Using a pastry scraper start pushing the flour into the liquid mixture. When the flour is incorporated start to knead your pasta dough with your hands it will look flaky at first. If it is so dry that you cannot get it to form a ball add a teaspoon of water to help moisten all the flour. Let the dough rest for about 5 minutes. Knead the dough for another 15 minutes until the dough is smooth. Double wrap the pasta with plastic wrap and let it rest in the refrigerator for at least 30 minutes no longer than one hour. Make sure to take your pasta out and let it come to room temperature before rolling.
For the Polenta:
Bring the stock and the water to boil in a sauce pan. Whisk the liquid and pour in the polenta while continuing to whisk. Bring to a simmer. Turn the heat to low. Cook the polenta, stirring occasionally for approximately 20 minutes. When it is cooked it will form a ball and will have no raw cornmeal taste. Keep warm over very low heat.
For the Risotto:
Bring the stock and water to a simmer in a sauce pan. Spread the rice in one layer in a separate wide sauce pan. Add 1/2 cup of the hot liquid and stir constantly over medium heat until the liquid has evaporated. Add another 1/2 cup and continue adding 1/2 cup of liquid as each evaporates. Continue to add stock and water until it is fully cooked. When it is cooked it will form a sticky ball as it is stirred. It will have a ticker consistency than risotto you would serve on its own.
*It is very important to have the liquid hot when adding it to the rice. If it is cool or room temperature liquid you will have sticky, and improperly cooked risotto. It’s an extra step but it is important to the texture of the rice.
While it is still hot put the risotto in a food processor or food mill. Grind it until fine. Place the polenta in a clean sauce pan, and set over low heat. Stir in the ground risotto. Remove from heat and add mascarpone and butter until combined.
Place 1 1/4 cups corn juice in a small sauce pan. Stirring constantly heat the corn juice to 180 degrees Fahrenheit. Make sure you are stirring the corn juice constantly otherwise it will scorch and burn on the bottom of your pan. Remove the corn juice from the heat and stir into the risotto/polenta mixture. Mix until all elements are combined. Taste the filling you can add salt and pepper here if you wish.
Roll out the agnolotti.
Roll out the pasta dough into sheets. If you are using a pasta roller, roll them to a 5. Lay the pasta sheet on a lightly floured surface. I like to use my wooden cutting board (makes it less messy). Place the filling in a piping bag. If you don’t have a piping bag you can use a large zip lock bag to pipe out the filing. Cut the tip of the bag so that you will have 1/2 inch tube when you pipe out the filling.
Pipe a tube of filling along the long side of the pasta sheet. Leave 3/4 inch border of pasta along the top. Pull the bottom of the pasta and roll it up and over the filling. Seal the pasta by carefully pressing with your index finger to seal the edge of the dough to the pasta sheet. When it is sealed you will have approximately 1/2 inch excess pasta this is what you want. Seal the left and right ends of pasta. To shape the agnolotti place your thumb and index finger on either side of the pasta and pinch. Pinch together the pasta every inch. Using a crimped pasty cutter, cut the pockets of the filling apart but running the cutter where you pinched. Make sure to leave enough pasta on either side of the agnolotti so they don’t come unsealed. Dust the agnolotti with semolina flour or regular flour if you are not cooking them right away. This will keep them from sticking together. (The image below is what the shape of agnolotti should look like)
For the corn sauce
In a small sauce pan boil the 2/3 cup reserved corn kernels until cooked.
Place 2 cups corn juice in a sauce pan over medium heat. Stir constantly while heating to 180 Degrees Fahrenheit. Add the butter and whisk until completely melted. Add the cooked corn kernels. Add salt, pepper and white truffle oil to taste.
To finish the dish cook the agnolotti in lightly salted boiling water. Cook for 4 to 5 minutes or until they float to the top of the boiling water. Drain the agnolotti and top with the sauce and shavings of Parmesan and finely minced chives.
I truly hope you enjoy this dish, not only enjoy eating it but enjoy making it! This dish for me is love. I cook it for my husband because he loves it and seeing him enjoy something that I cooked for him makes me so happy. Of course I love this dish too!
Open up a bottle of white wine, we typically enjoy this dish with a nice oaked Chardonnay. It will pair so nicely! Plus you deserve a glass of wine after cooking this dish!
~Cheers
Great Food and Great Wine all at home! 