Corn Cappellacci, Charred Corn, Pancetta

Written By Stephen Coello

Cappellacci, Charred Corn, Pancetta

Equipment Needed

  • Pasta Pot

  • Saute Pan

  • Pasta Spoon

  • Strainer

Ingredients List

  • 8-10 Pieces Corn Stuffed Cappellacci

  • 1/2 cup pancetta, diced

  • 1/4 cup chives, chopped

  • 1/2 cup white wine

  • 1/2 cup charred corn, cut off the cob

  • 2 Tb Butter

  • 1/2 cup grated Parmesan Cheese

  • 1 tsp Basil Oil

  • Chives Batons (Small 1 inch pieces of chives)

  • Salt and Pepper to taste

Method

Start by bringing your pasta water to boil and seasoning with salt. This is important for seasoning the pasta! Cook until they being to float and for about 1 minute afterwards.

In the sautee pan, begin by rendering the pancetta, then deglaze with white wine. Next add in the charred corn, a touch of pasta water to start the sauce and the butter. Emulsify the butter (melt it into the sauce). Finish by adding the chives and grated cheese to help thicken the sauce. Check the seasoning and adjust with salt and pepper Finish by plating the pasta and the pan sauce into the plate. Finish with dots of basil oil and the chives batons.

Stephen Coello
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