"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."
4corn cobs, husks and silk removed50 gmbutter, diced60 ml (¼ cup)olive oil2golden shallots, thinly sliced3 bunches (about 175gm each)broccolini, trimmed100 gmpecorino Romano, finely grated, plus extra to serve
Slice the kernels from 3 corn cobs, then halve the remaining corn cob.
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.
Blanch broccolini until tender (2-3 minutes). Drain and pat dry.
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.
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.