Fresh black pepper pasta and roasted sweet corn in a light white wine sauce.

Roasted Corn and Hazelnut Tagliatelle

Ingredients:

   

2 Ears Sweet Corn, grilled

¼ Cup Shallots, small dice

1 Red Bell Pepper, medium dice

2 Cloves Garlic, minced

½ Cup toasted Hazelnuts, chopped

½ Cup Wine Wine, dry

6 oz Unsalted Butter

½ Cup Heavy Cream

2 Cups Baby Arugula

¼ Cup Fresh Basil, torn

Kosher Salt, to taste

Black Pepper, to taste

Shaved Parmesan for garnish

½ Pound Fresh Tagliatelle:

1 Cup Semolina Flour

1 Cup AP Flour

1 TSP Fresh Ground Black Pepper

½ TSP Salt

2 Eggs

Water as needed bring dough together

Directions:

Pasta:

Mix together all dry ingredients and make a well in the center. In a separate bowl whisk the eggs and pour into the well. Using your fingertips slowly incorporate the flour into the eggs. Work it throughout until it forms small pea sized pieces. Put a few drops of cold water in at a time until the mixture just comes together. Pour the mixture on the countertop and knead the mixture for two minutes. Flatten into a disk, wrap with plastic and place in the refrigerator to rest for at least 30 minutes.

After pasta dough has rested, use a pasta roller to flatten into the desired thickness. Then cut into ½ wide strips. Toss with more semolina flour so that the pasta does not stick together and set aside.

To Create the Dish:

Heat a skillet on medium heat with enough olive oil to coat the bottom of the pan. Saute shallots and bell peppers then add roasted corn (cut off the cob). When the corn starts to pop or jump in the pan, add garlic and cook until you can smell it. Pour in the wine wine and scrap the bottom of the pan to get all the fond (delicious cooked bits on the bottom). Reduce white wine by three quarters and add the heavy cream. Bring this back to a simmer and reduce it by half.

While this is reducing cook pasta in boiling salted water for 4 to 6 minutes based on the thickness.

Once sauce is reduced turn the heat to low and swirl in cubes of ice cold butter, swirl continuously until all butter is melted. Finish with arugula, basil, hazelnuts, salt and pepper.

Toss cooked, drained pasta in sauce to finish.

Plating:

Using tongs, twirl pasta and mount pasta onto a plate. Drizzle sauce over pasta and around plate. Top with chopped hazelnuts and parmesan cheese.

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