Roasted Corn & Honey Mustard Veloutè w/ Spring Onion Cappelletti
Roasted Corn & Honey Mustard Veloutè
w/ Spring Onion Capellelletti, Confit Heirloom Tomatoes, Celery and Old Bay Parsnip Chips.
Ingredients:
Roasted Corn
Roasted Corn. A taste synonymous with summertime. From the initial burst of sweetness when sugars heat up and begin to caramelize, to the slightly bitter undertones that sweep across the palette adding a more complex and multidivisional bite.
Roasted Corn & Honey Mustard Veloutè
Makes roughly 1.5qt
Corn on the Cob, Charred 5 Ea
Chinese Veg. Stock, Smoked (regular will do) 1.5 Qt
Milk 1 Pt
Ginger, Sliced 1 Small Knob
Garlic, Sliced 2 Cloves Ea
Tomato Paste 1 Tbsp
Honey Mustard 3 1/3 Tbsp
Blond Roux 1 Tbsp
Salt To Taste
Lemon Juice To Tase
Confit Heirloom Tomatoes
Cooking the tomatoes low and slow make for a quick and easy way to incorporate umami into the dish. Sweet, salty, rich, earthy, did someone say flavor bomb!?
Confit Heirloom Tomatoes
Heirloom Tomatoes 2 Ea
Extra Virgin Olive Oil 1 C
Black Peppercorns 2 tsp
Salt To Taste
Fresh Pasta Dough
For this recipe, I like to use Bon Appetite’s recipe. The addition of whole eggs give structure and stability to pasta being stuffed. Don’t be afraid to stuff these ones!
*Picture above, Mushroom Ricotta Sachettis
https://www.bonappetit.com/recipe/fresh-pasta-dough
Ravioli Pasta Dough
Whole Eggs 3 Ea
AP Flour 2 C
Olive Oil 1 Tbsp
Salt 1 tsp
Ricotta Mixture
A simple mixture that will be used to stuff the pasta as well as insist on the celery component of the dish, with its scallion and ginger forward flavor and floral notes of orange zest. The addition of sesame oil and soy add a certain level of “meatiness” to the vegetarian pasta dish. For more pasta filling similar to this one check out the link below!
https://www.derricksworldd.com/new-blog/2019/1/24/sun-dried-tomato-ricotta-stuffed-chicken-w-spinach-couscous
Spring Onion Ricotta
Spring Onion, Cooked 1/3 C
Ricotta 1 Pt
Ginger 1/2 Small Knob
Light Soy Sauce 2 tsp
Sesame Oil 1 Tbsp
Orange Zest 1 Ea
Salt To Taste
Black Pepper To Taste
Smoked Vegetable Stock
To make the Chinese vegetable stock, I simmered black peppercorns, coriander, scallions, ginger, garlic, carrots, celery and fennel over low-medium heat for roughly an hour. I then seasoned it with sugar, salt, soy sauce, and smoked powder.
Special Prep.
Chinese Vegetable Stock, *Smoked
Celery Sticks, Blanched
Sesame Seeds
Blond Roux
Old Bay Parsnip Chips
Tabasco Vinaigrette
Method:
Making the Veloutè:
Lightly toss full corn on a cob in canola oil and season with salt & pepper. Charr corn over high heat using open flame. In this case I placed them directly over the stove top flame providing maximum control and nice balance of charred to non-charred corn. Allow corn rest until cool enough to work with.
Using a serrated knife, slowly saw down the length of cobs while adding slight pressure with your holding hand to provide a secure support system. Save cobs and set aside charred corn.
In a large pot, add cobs and milk and slowly bring up to a boil, lower temperature and simmer for 10 minutes. * By slowing warming up the cobs we establish an additional layer of smokey corn flavor to the base allowing for a highly corn enriched soup.
Strain milk and set aside. In a large pot sweat garlic and ginger until fragrant, 30 seconds. Add in tomato paste and continue cooking until aromatics are fully coated. Deglazed with vegetable stock. Bring up to a boil, lower the heat and simmer. Reduce to roughly 1 quart of stock. Meanwhile, prepare your roux.
Roux
Used to thicken soups and sauces, a roux is a mixture of both liquid fat, most commonly in the form of clarified butter and flour.
First utilized and perfected in French cuisine, the roux now expands across many cuisines due to its stability and nutty roasted flavors. During the cooking process, sugars begin to caramelize leaving you with a flavorful thickening agent. ie. The Maillard Reaction.
There are four different levels of a roux. First, there is the white, followed by the blond, then there's brown, and later on the dark roux. As it further cooks, through the stages, flavors are concentrated while its thickening ability diminishes. For this recipe, we utilize the blond roux.
Making the Veloutè continued:
Once the stock has cooked down, allow cooling. Once fully cooled, transfer to Vitamix blender alongside charred corn. Working in batches pureè corn-stock mixture until smooth then pass through a fine-mesh strainer. Return the corn-stock along with corn milk to a pot and bring to a boil. Gradually add in roux while constantly whisking ensuring no clumps or burnt sauce. To fully activate the roux, allow the mixture to simmer for a few minutes. Season the veloutè with salt, soy sauce, and lemon juice. Strain and set aside.
Spring Onion Cappelletti
For the pasta filling, mix all ingredients in a stainless steel bowl and season to taste. Place in a piping bag and set aside under refrigeration until pasta is rolled out.
Using a pasta machine, roll out a thin well-floured sheet of pasta. I like to go down to my second to the last setting. When place in the sky you should be able to see the outlining of you your fingers. Using a circular ravioli cutter, punch out small circles. These will be used for your cappelletti’s. Cover the circles with a damp cloth to prevent them from drying out.
Working in batches of 10, fill each cappelletti with a quarter-sized dollop of spring onion ricotta. Provide a seal for the dough by lightly wetting edges of circles with water.
Fold over the circles into half-moons and seal in the mixture by applying slight pressure. Next, place your pinky finger in between the pastas straight side then pull the opposing corners towards each other. Slide down your finger so the corners overlap and seal close. Cappelletti’s are born.
Maybe i’ll plate it something like this, or maybe a little like that.
Old Bay Parsnip Chips
Using a mandolin, thinly sliced parsnip in small rounds. Add slice parsnips into ice water while working in batches, making for a nice curled chip. Removed from water and allow to dry on paper towel. Fry at 350 F until golden brown. Season with Old Bay.
Confit Heirloom Tomatoes
Toast black peppercorns in dry sauté pan over low-medium heat. Cook until fragrant and lightly smoking, remove from heat. Cut tomatoes into wedges of six and place into a small enough pot that will allow for olive oil to come halfway up. Add in peppercorns and season with salt. Cook in a 275 F oven for 18 minutes. Tomatoes should still be able to hold itself while also offering a slight give, lots of umami. *Tomato EVO can be used as a finishing oil
Celery Bites:
Wash, peel and cut the celery into 1-inch sticks. Slightly blanch celery in salted water, shock in an ice bath to stop the cooking process and further retain the green color. Fill each stick with the ricotta mixture, top with sesame seeds and black pepper. Set aside.
Tabasco Vinaigrette
Emulsify three parts tabasco hot sauce with 1 part neutral flavored oil. Season with salt.
Assembly
To assemble, drop cappelletti into a large pot of salted boiling water. Make sure to use a larger pot to ensure water temperature doesn’t drop. Turn on broiler as pasta cook.
While pasta is cooking, began to build your pan sauce. Over low-medium heat add enough Corn Veloutè to cover the bottom surface of the pan along with a healthy knob of butter. In a circular motion, swirl butter and veloutè around to create an emulsification. The sauce should be thick with a glossy sheen.
Once pasta begins to float, allow it to cook for a few seconds more until finally passing it over to your pan with the veloutè. Add roughly 1/2 C of pasta water to your pan and allow cappelletti’s to finish cooking. Continue swirling around the pan ensuring to re-emulsify the sauce as it thickens and glazes over the cappelletti.
Meanwhile, melt six ricotta celery sticks under the broiler and warm-up 1/2 C of corn Veloutè in a pour.
To plate the dish, place celery sticks off-centered on the more left side of the plate in rows 3x2. Place six cappelletti’s around the celery followed by a few cuts of heirloom tomatoes directly over the top where two cappelletti’s connect. Similarly, add old bay parsnip chips. Pour hot veloutè between cappelletti and celery sticks. Enjoy.