Summer Corn Basil Casoncelli

Ingredients

• For the pasta & filling
• 300 grams (2½ cups) ‘00’ soft wheat or all-purpose flour
• 50 grams (¼ cup) semolina or semola rimacinata flour (if unavailable, substitute with the same weight of ‘00’ or all-purpose flour)
• 200 grams lightly beaten eggs (approximately 4 large eggs)
• 4 large ears sweet summer corn
• 55 grams (4 tablespoons) unsalted butter
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 120 grams (½ cup) whole-milk ricotta
• 40 grams (⅓ cup) finely grated Parmigiano-Reggiano
• 25 grams (1 packed cup) basil leaves, roughly chopped
• 1 tablespoon minced chives (optional)
• Freshly squeezed lemon juice
• Kosher salt and freshly ground black pepper
• For the corn stock & sauce
• 60 milliliters (¼ cup) extra-virgin olive oil
• 4 small or 2 large Parmigiano-Reggiano rinds
• 1 head garlic
• 1 yellow onion
• 10 grams (1 tablespoon) black peppercorns
• 2 bay leaves
• Kosher salt
• 55 grams (4 tablespoons) unsalted butter, divided
• 60 milliliters (¼ cup) white wine (optional; if preferred, omit and add a squeeze of lemon juice to the finished sauce)
• 80 milliliters (⅓ cup) heavy cream
• Fresh basil leaves, for serving
• Finely grated Parmigiano-Reggiano, for serving

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag