AT A GLANCE
"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis. "We use pecorino Romano in the corn purée to give it the creaminess of a risotto."
|01||Slice the kernels from 3 corn cobs, then halve the remaining corn cob.|
|02||Heat butter and 1 tbsp oil in a saucepan over medium heat, add shallot and sauté until translucent (4-5 minutes). Add corn kernels and 500ml water and bring to the boil. Reduce heat to low, cover with a lid and cook, stirring occasionally, until most of the liquid has evaporated (40-45 minutes). Process in a blender and until smooth. Keep warm until ready to serve.|
|03||Blanch broccolini until tender (2-3 minutes). Drain and pat dry.|
|04||Heat a char-grill pan or barbecue to high heat and grill broccolini and remaining corn, turning occasionally until charred (6-8 minutes for broccolini; 10-12 minutes for corn). Season with remaining olive oil and salt.|
|05||Slice kernels from charred corn in slabs. Stir pecorino into corn purée, season to taste and spread on plates. Top with broccolini, charred corn and extra pecorino and serve.|
2015 CAMPI DI FONTERENZA “ROSSO DI MONTALCINO” SANGIOVESE, TUSCANY. SMOKY, WITH DARK FRUITS, BALSAMIC AND SPICE, THIS IS STUNNING WITH THE CHARRED BROCCOLINI AND SWEETCORN. , suggested by LUKE SKIDMORE