Campo Alla Farina Recipe
Tagliatelle, corn cream, sautéed bell peppers, pecorino, parsley
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Ingredients
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Pasta
Corn Cream
Sautéed Bell Peppers
Garnish
Method
Cooking the Pasta
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Once cooked, reserve 1 cup of pasta water and drain the rest. Set aside.
Making the Corn Cream
- 2
Prepare the Corn Cream
In a saucepan, melt the butter over medium heat. Add the corn kernels and cook for about 5 minutes until slightly soft. Pour in the heavy cream, and season with salt and pepper. Simmer for an additional 5 minutes. Use an immersion blender to purée until smooth. If the mixture is too thick, add reserved pasta water to achieve desired consistency.
Sautéing the Bell Peppers
- 3
Sauté the Bell Peppers
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced red and yellow bell peppers. Season with salt and pepper, and cook for 5-7 minutes until the peppers are tender and slightly charred.
Combining and Serving
- 4
Combine Ingredients
In the skillet with the sautéed peppers, add the cooked tagliatelle and corn cream. Toss everything together until well combined. If the mixture seems dry, add a bit of the reserved pasta water.
- 5
Serve
Plate the tagliatelle and top with grated pecorino cheese and chopped fresh parsley. Enjoy your Campo alla Farina!