Pasta with Sweet Corn and Roasted Peppers

The Gourmandise School   of Sweets and Savories

Cobbling it together. At this time of year, I fully expect to walk into the farmers market and see the peaches and corn missing. It is perhaps a knee-jerk reaction from our short-season east coast days, or a little trick I play to get giddy at 'discovering' late bloomers. Either way, we are grateful for these long, albeit winding-down summers, and relish the opportunity to preserve the flavors. We're making peach jam at the school all week in preparation for the winter and taking every chance we get to cook down a rich corn broth.  If you're cooking corn anytime before it goes out of season, take a few minutes to heat up water and cook the cobs down for a few hours. Freeze this broth- it's rich and dreamy and a wonderful stock to cook beans with this winter.  Pasta with Sweet Corn and Roasted Peppers The corn and pepper mixture also makes a great filling for ravioli; simply roll out your sheets of pasta and fold them over 1 Tbsp of filling. Cook the ravioli al dente and finish them in the same way as directed below. 1 yellow onion, diced 4 ears of corn 3 Tbsps butter + 2 Tbsps butter 3 Tbsps olive oil 4 ounces Brie or other soft cheese, such as St. Andre 1 red pepper 2 bunches fresh chives, minced salt and pepper, to taste 1 lb. fettuccine (fresh or dried) 1. Turn the flame on your stove to medium and place your whole pepper on it, turning it when it blackens on each side. Finish and set aside, mincing once cooled off. 2. Cut the kernels off the cob and set aside. Place the cobs in 6 cups of water in a large pot and bring to a boil. 3. Place your 3 Tbsps butter and olive oil in the pan and turn the heat to medium. Sweat the onions and add the corn, adding salt and pepper to season. Cook, stir and continue just until the corn and onion begin to brown. Remove from heat. 4. Place the cheese, corn and onion in a blender or food processor and pulse just a moment together. Taste and season aggressively. Add the roasted pepper. 5. Remove the cobs from the pot of boiling water (ready to put them back in if you wish to make corn stock later). Add 3 Tbsps salt and start cooking the fettuccine. 6. While the pasta is cooking, grab a clean saute pan and ladle in 1/2 cup of the pasta water. Add the corn and brie mixture and the remaining butter and bring to a simmer.  7. Once the pasta is cooked al dente, grab it with tongs and place it immediately in the pan, swirling it to finish cooking the pasta in the rich sauce. 8. Turn the heat off and toss in the chives. Serve immediately. Wishing you a delicious day,  Clémence and Hadley