Recipe Summer Corn Fettuccine

Ingredients :

• 1 salt to taste
• 1 lb fettuccine
• 1 extra virgin olive oil for drizzling
• 6 slice smoked bacon, chopped
• 6 ears corn on the cob, shucked
• 3 shallots, finely chopped
• 1 pepper to taste
• 1 small red bell pepper, seeded and chopped
• 2 tbsp fresh thyme leaves
• 1 cup half and half or cream
• 1/2 cup chicken stock or dry white wine
• 1 few dashes of hot sauce or a pinch or 2 of cayenne pepper
• 1 couple handfuls of chopped fresh parsley
• 1 cup grated Parmigiano Reggiano cheese
• 1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

Method :

1. Heat a large pot of water to boil for the pasta.
2. Salt the water and cook the pasta to al dente.
3. Meanwhile, heat a large skillet with a drizzle of extra virgin olive oil over medium to medium high heat.
4. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat.
5. Scrape the kernels off of the ears of corn.
6. Add 3/4 of the kernels and liquids to the bacon.
7. Add the shallots and bell pepper to the corn mixture and season with salt and pepper.
8. Cook until tender, 5 or 6 minutes.
9. Add the remaining corn to a food processor or blender, and puree with the cream.
10. Stir in the thyme and the stock or wine into the corn mixture in the skillet.
11. Reduce for a minute, then stir in the corn-cream mixture.
12. Reduce the heat to a simmer.
13. Cook for 3 or 4 minutes, stirring frequently, to thicken.
14. Add the hot sauce or cayenne pepper and adjust any salt and pepper at this time.
15. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.
16. Top with the basil or tarragon and pass the remaining cheese at the table.

Recipe Summer Corn Fettuccine 2012-11-24T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster