Mario Batali's Charred Sweet Corn Fregula
INGREDIENTS
- Kosher salt
- 1 1⁄2 cups fregula pasta
- 2 ears corn, shucked
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- 3⁄4 cup brown chicken stock (see attached recipe)
- 1⁄4 cup freshly grated Parmigiano-Reggiano
DIRECTIONS
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but not cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath, and spread it on a tray lined with paper towels to dry
Preheat the grill.
Brush the ears of corn with the olive oil, season with salt and pepper, and place on the grill, turning every 2 minutes until all sides are nicely charred and the kernels are just beginning to burst. Remove the corn from the grill with tongs and, when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.
Combine the blanched fregula, sweet corn, and the chicken stock in a 12- to 14-inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated Parmigiano-Reggiano and salt and pepper and toss over high heat for 1 minute more.
Serves 4 as a side dish
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