"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."
- 4 corn cobs, husks and silk removed
- 50 gm butter, diced
- 60 ml olive oil (¼ cup)
- 2 golden shallots, thinly sliced
- 3 bunches broccolini, trimmed (about 175gm each)
- 100 gm pecorino Romano, finely grated, plus extra to serve
- 1Slice the kernels from 3 corn cobs, then halve the remaining corn cob.
- 2Heat 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.
- 3Blanch broccolini until tender (2-3 minutes). Drain and pat dry.
- 4Heat 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.
- 5Slice 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