White Corn Agnolotti with Summer Truffles

Name: White Corn Agnolotti with Summer Truffles
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Parmigiano-Reggiano shavings; 2 tablespoons finely minced chives; 1 teaspoon white truffle oil; ¾ cup Vegetable Stock; ¼ cup plus 3 tablespoons polenta; ¾ cup water; About 1½ cups water; 1 cup Vegetable Stock, or more as needed; ½ cup mascarpone, at room temperature; ¾ cup Arborio rice; 1¼ cups corn juice (from 7 to 8 ears; see Note); 8 tablespoons (4 ounces) unsalted butter, at room temperature; 2 cups corn juice (from about 12 ears; see Note); ½ recipe Pasta Dough; ⅔ cup corn kernels, blanched until tender (see Big-Pot Blanching), chilled in ice water, drained, and dried; 4 tablespoons (2 ounces) unsalted butter, at room temperature; 2 tablespoons finely minced summer truffle

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

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.

Ingredients

Polenta

¾ cup Vegetable Stock
¾ cup water
¼

Europe
France
Starter
Mediterranean
Summer
Vegetarian

Method

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,