Chef Ali Laraia'S Corn Agnolotti - cooking recipe

Ingredients

1 corn, filling
20 g shallots, chopped
10 g garlic, chopped
600 g ricotta cheese
10 g basil, minced
40 g olive oil
40 g butter
6 g kosher salt
1 g cracked black pepper
1 Heirloom tomato sauce
10 g garlic, grated
1300 g heirloom tomatoes, cut into . 5 inch pieces
40 g olive oil
40 g butter
8 g kosher salt
1 g cracked black pepper

Preparation

FOR CORN FILLING.
Boil corn in salted water for 30 minutes. Let cool and remove kernels. Sautee garlic and shallots in olive oil and butter for 10 minutes or until shallots are translucent. In vitamix, add shallot garlic mixture and corn and puree. In bowl, fold in corn with ricotta and basil. Add salt and pepper and mix well.
FOR HEIRLOOM TOMATO SAUCE.
Melt olive oil and butter over medium high heat, add garlic and cook for 4 minutes, then add tomatoes and cook until juices are released, about 15 minutes. Season with salt and pepper and simmer for 5 more minutes.
FOR GARNISH.
Add basil, shaved Parmesan and fresh corn kernels.