Wednesday, May 30, 2012

Sweet and Springy Thingy

Something tells me that there is a good chance that one or both of my kids could one day find a career in food writing or critiquing.  This recipe that is a must share was described by my 9 year old as "Sweet and Springy" followed by my 7 year old's declaration that I made "a really good dish".  They were both right on, so without further ado, I will afford you the know how so you can receive such rave reviews.  This was actually on the cover of the September 2011 issue of Food Network Magazine.  It is simple to make and really delicious.  It is great on it's own or could make a perfect side dish to some grilled chicken or fish.  They call it Pappardelle with Corn but I used tagliatelle.  Whatever works.
There are not a ton of ingredients in this dish so I feel that using fresh tomatoes, fresh corn are key.  I made this last summer and have been waiting for the tomatoes in the store to improve before making it again.  I am sure we'll have this more than once this summer.  You will also need, garlic, white wine, chicken broth and some fresh grated parm and scallions.
You will need to cook two ears of corn until slightly tender, about 3 min or so.  Use that time to chop 3 cups of grape tomatoes (I used 2 medium tomatoes instead), and a couple of cloves of garlic.
While your corn is cooling off, you'll melt some butter in a skillet and add your tomatoes and salt and pepper and cook until soft, about 4 min.  Then you will add some white wine and garlic and cook until it's reduced by half.  Now is probably a good time to mention how difficult it is to take a decent picture of a very steamy pan of food.  It is very difficult.
While you're reducing, you can cook your pasta in the corn water according to the label.  I think this tagliatelle only took 6 min if I remember that right.
When the corn cools off enough so you can handle it, cut it off the cobs.
And if that starving kid that's hovering around the stove begs to chew on those naked cobs, let him.
Now you will add the corn and some chicken broth to the (steamy) pan and bring to a simmer.
Next you will add the pasta, a few sliced scallions, some parm and a little more butter (which I cut down from the recipe). Toss to combine, season with salt and pepper (use reserved pasta water if you need to loosen it up a little) and get ready to eat! 
It really doesn't look like much but this truly is a lovely little meal.  Mmmm.

Tagliatelle with Corn (From Food Network Magazine and a couple of adjustments!)

Kosher salt
2 ears corn, shucked
4 Tbs unsalted butter
3 cups grape tomatoes
2 cloves garlic, minced
fresh ground pepper
1/2 cup white wine
12 oz tagliatelle (or pappardelle) pasta
1/2 cup low sodium chicken broth
1 small bunch scallions, sliced thin
1/2 cup fresh grated Parmesan, plus more for topping
torn basil for topping

Bring a large pot of salted water to a boil.  Add the corn and cook until slightly tender, about 3 min.  Remove with tongs, reserving boiling water.  Let corn cool enough to handle and cut off the kernels.

Melt 2 Tbs butter in a large skillet over medium heat.  Add the tomatoes, 1 tsp salt and 1/2 tsp pepper and cook until tomatoes soften, about 4 min.  Add the garlic and cook 1 min.  Add wine and cook until reduced by half, about 5 min.

Meanwhile, cook pasta in the corn water according to the label.  Reserve 1 cup cooking water then drain pasta.  Add the chicken broth and corn kernels to the skillet and bring to a simmer.

Add the pasta to the skillet along with remaining 2 Tbs butter, scallions, Parmesan and 1/2 tsp salt.  Toss to combine, adding reserved cooking water as needed.  Season with fresh cracked pepper.  Serve topped with a sprinkle of parm and fresh basil.

No comments:

Post a Comment