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entertaining by the bay

casual cooking and living

Orecchiette with Fresh Corn and Cream Sauce

Serves 4-6
1/2 lb orecchiette pasta
2 cups fresh corn kernels
1 1/2 cups whole milk
3 tablespoons unsalted butter, plus 2 tablespoons for panko topping
3 tablespoons flour
1 teaspoon fine sea salt
1/4 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups shredded parmesan cheese
1 cups shredded fontina cheese
 Take 1 1/2  cups of the corn kernels and puree in a food processor. Place to the side. Fill a large sauce pan with water and bring to a boil and cook pasta according to directions. Place milk into a medium sauce pan and heat until it is about to boil. While the milk is heating, in another sauce pan, heat 3 tablespoons butter until melted. Add the flour and mix until smooth. Cook the mixture for about 1-2 minutes until it becomes a golden color. Slowly add the hot milk to the flour mixture whisking continuously. Bring to a boil and then cook for another 10 minutes continuing to whisk until the sauce begins to thicken. When the sauce is ready it should stick to the back of a wooden spoon. Remove from heat and whisk in the salt, pepper, cayenne and nutmeg. Add the shredded parmesan and fontina cheese to the sauce and stir until the cheese has melted. To the cheese sauce mix in the 1 1/2 cups corn puree and the  1/2 cup of remaining corn kernels.  Place sauce aside. Add the cooked pasta  to the sauce and mix throughly. Serve immediately.