Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Fettuccine with Corn Crema and Charred Green Onions

Ingredients

  • 2 tbsp. olive oil
  • 1⁄2 yellow onion, minced
  • 2 large ears corn, shucked and kernels removed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 scallions, trimmed
  • 1 lb. fresh egg yolk dough or pappardelle
  • Ricotta salata, for serving

Method

Heat oil in a 4-qt. saucepan over medium heat; add onion and cook until soft, 3 minutes. Add ¼ cup water and all but ¼ cup corn; simmer until heated through and almost tender, 2-3 minutes. Add salt and pepper and transfer to a blender; purée crema until smooth. Heat a 10” cast iron skillet until hot; cook scallions, flipping once, until charred, 2-3 minutes. Transfer scallions to a cutting board and mince. Wipe saucepan clean and add remaining oil; cook reserved corn and the scallions, 1 minute, then add corn crema and cook 1-2 minutes more. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat. Transfer to a serving platter and grate ricotta salata over the top.

http://www.saveur.com/fettuccine-corn-crema-and-charred-green-onions-recipe