Chefs' Recipes

Andreas Papadakis’s corn and broccolini

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.
Corn and broccolini

Corn and broccolini

Mark Roper
1H 20M
1H 35M

“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.”




1.Slice the kernels from 3 corn cobs, then halve the remaining corn cob.
2.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.
3.Blanch broccolini until tender (2-3 minutes). Drain and pat dry.
4.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.
5.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.

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. Drink suggestion by Luke Skidmore


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