Corn Agnolotti With Tarragon Butter Recipes

CORN TORTELLI WITH TARRAGON BUTTER

Steps:

• For the Corn Tortelli:
• Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.
• Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.
• To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.
• To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.
• To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately.
• Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
• Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.
• Roll out the dough to your desired shape.

CORN AGNOLOTTI WITH TARRAGON BUTTER

Steps:

• Sprinkle baking sheet with some cornmeal and set aside. Cut the ball of pasta dough into 8 equal pieces. Shape each piece into a rectangle about the size of a deck of cards. Corver the dought with plastic wrap while you are working. Roll a rectanle of dought through the widest setting of a pasta machine 3 times, until it is smooth. Continue rolling it through, decreasing in setting each time until you have reached the thinnest setting. Sprinkle the sheet light with cornmeal, gently fold it and set it on the cornmeal-lined baking sheet. Cover with plastic wrap. Continue rolling out the rest of teh pasta until all 8 pieces have been rolled out.
• In a medium bowl, mix together the drained cream corn, mascarpone cheese, goat cheese, taraagon and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 Tbsp water.
• To form the agnolotti, place a sheet of pasta on a dry work surface. Using a pastry brush, brished the entire sheet of fresh pasta with egg wash. Place rounded teaspoons (abotu 1 oz) of corn filling on the pasta sheet, about 2 inches apart. Carefully places another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife), cut the pasta into small squares. Transfer the agnolotti to the cornmeal-lined baking sheet. Continue forming the remaining agnolotti.
• To serve, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. While the pasta cooks, gently mix together all the tarragon butter ingredients in a medium serving bowl. Drain the pasta, using a large mess strainer or slotted spoon, and stranger them to the serving bowl with the tarragon butter. Toss to coat. Sprinkle with the Parmesan cheese and serve immediately.

WHITE CORN AGNOLOTTI

Steps:

• Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
• Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top.
• To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.
• In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon.
• Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.
• Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges.
• Yield: about 2 cups of filling, makes about 100 agnolotti
• In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour.
• Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
• If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic.
• Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

FLATHEAD FILLETS WITH A TARRAGON BUTTER

Steps:

• Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
• Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
• Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
• Boil, steam or microwave the asparagus and snow peas until just tender.
• Mix tarragon with melted butter.
• To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.

GRILLED CORN WITH TARRAGON-CHIPOTLE BUTTER

Steps:

• Using a sharp vegetable peeler, remove the zest from the orange, and set aside. Cut the orange in half, and squeeze and reserve 1/2 cup of the juice. In the container of a blender, combine the orange zest, orange juice, anchovy paste, chipotle puree, lemon juice, scallions and dried tarragon. Puree until smooth.
• In a small saucepan over low heat, heat the butter to bubbling. With the motor of the blender running, add the butter through the opening in the lid. When the mixture is smooth and slightly thickened, transfer to a serving dish, and stir in the fresh tarragon leaves. Set aside.
• Prepare a medium-low fire on the grill. Turn back the husks of the corn without removing them, and remove the corn silk. Rinse the ears well in water, and replace the husks so they cover the kernels. Place the corn on the grill, and cook, turning, to gently steam, 5 to 8 minutes. Transfer the corn to a platter, carefully remove the husks and put the ears back on the grill. Grill, turning, just long enough to scorch slightly on all sides, 2 to 3 minutes.
• To serve, brush the hot corn lightly with the seasoned butter. Pass the extra butter in a serving dish.

TARRAGON BUTTER

Steps:

• Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months,

CHEF ALI LARAIA'S CORN AGNOLOTTI

Steps:

• FOR CORN FILLING.
• Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
• FOR HEIRLOOM TOMATO SAUCE.
• Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
• FOR GARNISH.
• Add basil, shaved Parmesan and fresh corn kernels.

FILET MIGNON WITH TARRAGON BUTTER

Steps:

• Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
• Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
• Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.