Linguine d'Agosto скачать в хорошем качестве

Linguine d'Agosto

Frankie Celenza, Agosto 2021 Want monthly zero waste menus from Frankie? join here: https://experiences.chefsfeed.com/fra... I love corn, especially towards the end of the summer. In the past I’ve created pasta dishes that are busy with ingredients, but this one focusses on the corn and is supported by undertones of cacio pepe. Find the sweetest corn you can, saute the kernels minimally, and extract even more flavor from the cobs by boiling your pasta with the cob in said water. The name, well it just means “August’s linguine” Ingredients: 1/2 pound of linguine (or spaghetti if that’s on hand) 2 ears of fresh corn, kernels sliced off, cobs reserved (save em!) 3oz of pecorino romano, grated fresh black pepper (coarse), 5 twists of the mill 1 shallot, thinly sliced up to 1/2 bunch of basil leaves 1tbsp olive oil (or butter) Equipment: 12” saute ≥4qt pot spider / tongs cheese grater chef’s knife Steps: Cut the corn kernels off the cobs and set them in a bowl, transfer the spent cobs to the pot of water you will use to cook your pasta. Set your pot filled with at least 3qts water and your spent corn cobs over high heat. The cob will now be used to infuse the pasta water, and thus make the pasta taste more like corn). Once boiling, add kosher salt and the pasta, set a timer for 1 minute under whatever the box recommends as a cooking time (if there are two times, go with the lower one) Slice your shallots Set your saute pan over medium-high heat add your olive oil (or butter), the shallots and fresh cracked black pepper. cook for 3-5 min or until most shallots are showing signs of browning. Stop the cooking by adding 3tbsp of the boiling pasta water to the pan. Lower the saute to medium, add the corn kernels and cook for no more than 5 minutes (ideally the pasta is done during this step). When the pasta is one minute underdone, remove them with a spider or tongs and transfer them into the saute, toss to combine. Add the pecorino cheese, continue to mix. add up to 1/2 of a coffee mug worth of starchy, corn pasta water to get the right thickness. A bit brothy is OK, this should land somewhere between linguine vongole and cacio pepe as far as viscosity is concerned.Top with basil and enjoy!