Charred Corn Agnolotti with Smoked Tomato Broth and Basil Oil

01

Ingredients

• 300 g Italian 00 flour, plus more for dusting
• 165 ml warm water
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine salt
• 4 ears sweet corn, husks removed
• 1 tablespoon neutral oil
• 1 small shallot, finely diced
• 1 garlic clove, finely grated
• 1 cup cooked cannellini beans, drained and rinsed
• 2 tablespoons nutritional yeast
• 1 teaspoon white miso
• 1 teaspoon fresh lemon juice
• 800 g ripe tomatoes, quartered
• 1 small yellow onion, sliced
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 750 ml low-sodium vegetable stock
• 2 teaspoons sherry vinegar
• 30 g fresh basil leaves, plus small leaves for garnish
• 80 ml extra-virgin olive oil
• Fine salt and freshly ground black pepper

02

Prepare the dish

1. Make the pasta dough: combine the flour and salt in a bowl. Add the warm water and olive oil, then mix into a shaggy dough. Knead for 8 to 10 minutes until smooth. Wrap and rest at room temperature for 30 minutes.
2. Heat a cast-iron skillet over high heat. Brush the corn lightly with neutral oil and char for 8 to 10 minutes, turning until browned in patches. Cut off the kernels. Reserve 1/2 cup kernels for finishing.
3. Reduce the skillet to medium. Cook the shallot for 3 minutes, then add the grated garlic for 30 seconds. Blend the remaining corn, shallot mixture, cannellini beans, nutritional yeast, miso and lemon juice into a thick, mostly smooth filling. Season and chill for 15 minutes.
4. For the broth, roast the tomatoes, onion and crushed garlic on a lined tray at 220°C (425°F) for 20 minutes. Transfer to a saucepan with the smoked paprika and vegetable stock. Simmer for 15 minutes, then strain through a fine sieve without pressing hard. Stir in the sherry vinegar and season. Keep warm.
5. For the basil oil, blanch the basil in boiling water for 10 seconds, chill in ice water and squeeze completely dry. Blend with the olive oil until vivid green, then strain through a fine sieve.
6. Divide the rested dough into four pieces. Roll each piece through a pasta machine to a thin setting, keeping unused dough covered. Place teaspoonfuls of filling 4 cm apart along one half of each sheet. Lightly brush around the filling with water, fold the sheet over, press out air and cut into neat rectangular agnolotti.
7. Bring a wide pot of well-salted water to a gentle boil. Cook the agnolotti in batches for 3 to 4 minutes, until tender and floating. Lift out with a slotted spoon and drain briefly.
8. Warm the reserved corn kernels in a dry skillet until their edges are crisp. Taste the broth and adjust salt, pepper and vinegar immediately before plating.