Our newest Bronze Die pasta, Campanelle or "Little Bells" have a lovely shape and texture with a hollow centre. For this dish we wanted to feature Taber Corn and wild mushrooms as end of summer ingredients. There is Italian Prosciutto Cotto to bring up the depth of the sauce and the wild mushrooms are pickled for an acidic bite to pair with sweetness of corn and allium of the green onion.
- 300g fresh Campanelle pasta
- 2 cobs of Taber Corn
- 300ml heavy cream
- 150g Grana Padano cheese
- 200g diced Prosciutto Cotto
- 250g wild mushrooms (such as shiitake, oyster, or chanterelle)
- 100ml white wine vinegar
- 25g salt
- 25g sugar
- 1 bunch fresh taragon
- Sliced green onion for garnish
Ideally this is done the day before and should only take a few minutes. Add white wine vinegar, salt, and taragon to 150ml of water. Bring to a boil, then pour over mushrooms in a container then cover with a lid. This will both "cook" and pickle the mushrooms. Allow to cool in the fridge.
For the Taber Corn Sauce:
Blanche you corn in salted boiling water, pat dry, then char on a barbecue. Reserve 100ml of the blanching water. Once the corn is charred, remove from the cob using a knife. Purée half the kernels with water and Grana Padano cheese in a blender. Transfer the purée to a bowl with the remaining whole kernels and add cream.
Cooking the dish:
Boil salted water in a pot and cook Campanelle for about 2 minutes. In a medium frying pan heat 50ml of cooking oil or butter. Sautée Prosciutto Cott until browned. Lower the heat and add your corn sauce. Add pasta and coat thoroughly, adjust thickness with pasta water and reduce. Plate and top with pickled mushroom and sliced green onion.