- Recipe by executive chef Matt Hobbs, King Estate Winery
Corn Agnolotti with Chanterelle Mushroom, Roasted Corn, Black Truffle and Citrus Brown Butter
Prep time: 2 1⁄2 hours
Cook Time: 15 minutes
Ingredients for corn filling
10 ears organic sweet corn, shucked and cobbs scraped
1⁄2 pound unsalted butter, diced 1 medium Walla Walla onion
1 tablespoon kosher salt
Ingredients for pasta dough
1 1⁄2 cup 00 flour
1⁄2 cup semolina flour
2 whole eggs, room temperature 6 egg yolks, room temperature 1 teaspoon olive oil
Ingredients for Citrus Brown Butter
1 cup orange juice reduced by half, held hot 1 1⁄2 cup warm brown butter
1 1⁄2 tablespoon lemon juice
1⁄2 teaspoon xanthan gum
Kosher salt to taste
3 tablespoons grapeseed oil
1⁄4 pound chanterelle mushrooms, cleaned, trimmed and stems peeled
1 tablespoon shallot, finely minced 1⁄2 tablespoon garlic, finely minced 1⁄2 tablespoon thyme, freshly pickled Kosher salt, as needed
Freshly ground black pepper, as needed
3 ears corn, roasted in the husk, grilled and shucked
2 tablespoons chives, finely minced 1⁄4 cup hot pasta water
3 tablespoons butter, cut into cubes Kosher salt as needed
2-3 grams black truffle
1⁄4 cup freeze dried corn
1⁄2 cup petite yellow celery leaf
Method for the corn filling
- In a medium-sized rondeau pan, combine the corn kernels, butter and onion. Sweat gently until the onions are translucent over medium heat, stirring often to avoid any browning. Reduce heat and cook for 20 minutes.
- Remove the corn mixture from the stove and transfer to a blender. Blend on high for 2-3 minutes until a very smooth purée forms. Season with kosher salt.
- Transfer the mixture back to a clean rondeau and reduce over medium-low heat for 1 hour, stirring often with a rubber spatula as to not scorch.
The mixture should be a thick paste.
- Transfer the corn filling to a shallow metal container and cool fully.
Chef’s note: Make the filling the day prior to save time and have a very workable filling.
Method for the pasta
- On a clean work surface or in a large bowl, combine both flours. Make a well in the center; add eggs and yolks, 1 tablespoon warm water, and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into egg mixture until a ragged dough forms.
- Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water — 1 tablespoon at a time — if the dough feels too dry. Add more flour — 1 tablespoon at a time — if the dough feels too sticky.
- Divide the dough in half. Pat each half into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
- Using a pasta machine, roll out the pasta into long rectangle sheets to the No. 2 setting. The pasta should almost be translucent. Be sure to dust the working surface lightly with semolina flour.
- Using a piping bag filled with corn filling, run a straight-line down pasta sheet about 1 inch from the edge. Fold the pasta over itself created a tube of the filling. Using your fingers to lightly seal the and form the tube.
- Use your finger to press a small pillow square — roughly one half- inch in size. Seal on both ends of each pillow and well as the top of the pillow.
- Use a crimped edge pasta cutter to cut a straight line horizontally, leaving about 1 1⁄2” from the pillows. Discard the trimmed pasta.
- Carefully using your hands stand the pillows upright by 45 degrees. Using the crimped pasta cutter begin to cut your individual pillows. Place the pasta onto a baking sheet lined with parchment and lightly dusted with semolina. Repeat until all agnolotti are made. Store uncovered in the refrigerator until ready for use.
Method for the Citrus Brown Butter
- Place the hot reduced orange juice into a blender. Gradually emulsify the warm brown butter into the orange juice on medium-high speed. Once emulsified, add the lemon juice, xanthan gum and season with salt. Blend on high for 30 seconds. Reserve in a small sauce pot to keep warm over very low heat.
- To prepare the pasta dish: Bring a large pot of salted water to a rolling boil.
- In a large sauté pan heat the grapeseed oil over medium-high heat. Add the chanterelles and cook for 1 minute. Add shallot, garlic and thyme. Season with salt and black pepper.
- Add the corn and chives. Reduce heat to medium-low.
- Drop your pasta into the boiling water. Once they begin to float (about 3 minutes) strain and transfer them to the mushroom and corn mixture.
- Add 1⁄4 cup of the pasta water to the pan then add your butter piece by piece, gently stirring to glaze the pasta and vegetables. Season again with kosher salt as desired.
- Remove pasta from heat and add 2-3 tablespoons of the citrus brown butter, toss gently. Transfer pasta and mushroom mixture to individual bowls or a family-style bowl.
- Sauce the pasta as desired and garnish with freshly grated black truffle, freeze-dried corn and freshly picked yellow celery leaves.
- Serve immediately.