Australian_Gourmet_Traveller_2017

Corn and broccolini

SERVES 6 AS A SIDE // PREP TIME 15 MINS // COOK 1 HR 20 MINS

“This is inspired by a very simple Roman pasta dish, cacio e pepe,

meaning cheese and pepper,” says 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 (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

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; see cook’s notes

p175). 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.

Wine 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. ➤

Andreas
Papadakis

Corn and

broccolini

Mackerel tartare,

pickled cucumber

and crème fraîche

p 128