Corn and broccolini

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis. "We use pecorino Romano in the corn purée to give it the creaminess of a risotto."

You'll need

4 corn cobs, husks and silk removed 50 gm butter, diced 60 ml (¼ cup) olive oil 2 golden shallots, thinly sliced 3 bunches (about 175gm each) broccolini, trimmed 100 gm pecorino Romano, finely grated, plus extra to serve


  • 01
  • Slice the kernels from 3 corn cobs, then halve the remaining corn cob.
  • 02
  • Heat butter and 1 tbsp oil in a saucepan over medium heat, add shallot and sauté until translucent (4-5 minutes). Add corn kernels and 500ml water and bring to the boil. Reduce heat to low, cover with a lid and cook, stirring occasionally, until most of the liquid has evaporated (40-45 minutes). Process in a blender and until smooth. Keep warm until ready to serve.
  • 03
  • Blanch broccolini until tender (2-3 minutes). Drain and pat dry.
  • 04
  • Heat a char-grill pan or barbecue to high heat and grill broccolini and remaining corn, turning occasionally until charred (6-8 minutes for broccolini; 10-12 minutes for corn). Season with remaining olive oil and salt.
  • 05
  • Slice kernels from charred corn in slabs. Stir pecorino into corn purée, season to taste and spread on plates. Top with broccolini, charred corn and extra pecorino and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2015 Campi di Fonterenza “Rosso di Montalcino” Sangiovese, Tuscany. Smoky, with dark fruits, balsamic and spice, this is stunning with the charred broccolini and sweetcorn.

Featured in

Oct 2017

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