Sweet And Spicy Corn Pasta With Ricotta And Chives Recipes

SWEET CORN AND RICOTTA SFORMATO

Steps:

• In a large skillet, melt 2 tablespoons butter over medium heat. Add the corn kernels and 1 tablespoon salt and cook, stirring occasionally, until corn is just beginning to soften, about 5 minutes. Transfer half the kernels to a food processor and purée with 2 tablespoons olive oil. Transfer the corn kernels and puréed corn to a large bowl and let cool, about 30 minutes.
• Heat the oven to 450 degrees. When the corn mixture has cooled, add the ricotta, heavy cream, crème fraîche, 1 cup Parmesan and the remaining 1 tablespoon salt; season to taste with more salt, if desired.
• In a stand mixer fitted with the whisk attachment, whip the egg whites to stiff peaks on high speed, 1 to 2 minutes. Stir the yolks into the ricotta mixture until combined then gently fold in the whites, working delicately to avoid deflating.
• Rub the sides and crannies of a 6-by-10-inch oval or 8-by-8-inch square (or similar 2-inch-deep) baking dish with a knob of butter. Add 3 tablespoons grated Parmesan, knocking it around the baking dish to coat the entire thing, then follow with a few grinds of pepper.
• Pour the ricotta batter into the dish. Top with another 3 tablespoons Parmesan. Bake until the cheese has browned and the sformata has set in the center, 35 to 40 minutes.
• Using a mortar and pestle, grind the basil with the lemon juice and a pinch of salt, then stir in the remaining 1/4 cup oil.
• Just before serving, top the warm sformata with the remaining 2 tablespoons grated Parmesan, drizzle with basil oil and serve.

SWEET AND SPICY CORN PASTA WITH RICOTTA AND CHIVES

Steps:

• Bring a large pot of salted water to boil.
• In a large skillet, heat the Yellow Onion (1). Saute the Olive Oil (2 tablespoon) and Corn Kernels (3 cup) over medium-high heat, stirring occasionally, until beginning to caramelize, about 5 minutes.
• Add the Garlic (1 clove), Sea Salt (1/2 teaspoon), and Cayenne Pepper (1/4 teaspoon). Cook for one minute more, until very fragrant. Remove from the heat.
• In a small food processor, puree half of the corn mixture with the Ricotta Cheese (1/2 cup) and 1 Tbsp of Lemon (1). Taste for seasoning and add more salt as necessary. Transfer to a mixing bowl.
• Cook the Gluten-Free Fettuccine (8 ounce) according to package directions. Reserve 1/4 cup pasta water. Drain and toss immediately with the ricotta mixture, remaining corn, and Fresh Chives (1 tablespoon).
• Add some of the cooking liquid to loosen the sauce if necessary. Garnish with the remaining Fresh Chives (1 tablespoon).
• Serve and enjoy!

RICOTTA, TOMATO & CORN PASTA

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water; drain well., In a large bowl, combine beans, tomatoes, corn, onion, ricotta and Parmesan cheeses, basil, oil, garlic, salt, rosemary and pepper. Stir in pasta. Add arugula; toss gently to combine. If desired, sprinkle with parsley. Serve immediately.

CARAMELIZED CORN AND ASPARAGUS PASTA WITH RICOTTA

Steps:

• Bring a large pot of salted water to a boil over high. Meanwhile, prepare the corn: Slice the corn kernels off the cobs, and add the cobs to the pot of water. (This lends a hint of sweetness.)
• Once the water comes to a boil, add the pasta and cook over medium-high, according to package instructions, until tender but toothsome, just shy of al dente.
• In a large, deep skillet, heat the oil over medium-high. Add the corn kernels and sugar, season with salt and pepper, and cook, stirring occasionally, until they begin to caramelize, about 6 minutes. Stir in the asparagus, scallions and 1 teaspoon turmeric, and cook, stirring frequently, until just softened and corn is caramelized, 2 to 3 minutes. Transfer to a bowl.
• Once the pasta is just short of al dente, reserve 1 1/2 cups pasta water, then drain the pasta, and discard the corn cobs.
• Add the butter, garlic and remaining turmeric to the large skillet and cook over medium until butter melts and starts to foam, about 3 minutes. Whisk in vermouth to deglaze, and cook 1 to 2 minutes, then whisk in 1 cup pasta water.
• Add the pasta, and toss with tongs over medium heat until thoroughly coated and al dente, 1 to 2 minutes, adding pasta water as needed. Remove from heat, stir in half the corn mixture and season to taste with salt and pepper.
• Divide pasta among plates. Dollop with ricotta and top with remaining corn mixture. Drizzle with olive oil. If using lemon, shower the pasta with lemon zest, then cut the lemon into quarters, for squeezing on top, and serve immediately.