White Corn Agnolotti with Summer Truffles

Preparation info
  • Makes


    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

These agnolotti contain a delicious filling that owes much of its impact to the corn juice, which is intensely flavored and also helps to blend the polenta and mascarpone-enriched risotto.




For the Polenta

Bring the vegetable stock and water to a boil in a saucepan. While whisking the liquid, pour in the polenta in a steady stream and, continuing to whisk, bring to simmer. Place the pot on a diffuser over very low heat. Cook the polenta, stirring occasionally, for about 20 minutes, or until it forms a ball as it is stirred and is fully cooked,