Campo Alla Farina 'field To Flour' Recipe
Tagliatelle, corn cream, sautéed bell peppers, pecorino, parsley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Corn Cream
Sautéed Bell Peppers
Garnish
Method
Pasta Preparation
- 1
Cook the Tagliatelle
In a large pot of salted boiling water, cook the fresh tagliatelle according to package instructions until al dente, usually about 2-4 minutes. Drain and set aside, reserving a little pasta water.
Corn Cream
- 2
Prepare the Corn Cream
In a saucepan, melt the butter over medium heat. Add corn kernels, heavy cream, salt, and black pepper. Bring to a simmer and cook for about 10-15 minutes until the corn is tender. Use an immersion blender to puree the mixture until smooth. If it’s too thick, add a little reserved pasta water to reach the desired consistency.
Sautéed Bell Peppers
- 3
Assembly and Garnish
- 4
Combine and Serve
In a large mixing bowl, combine the cooked tagliatelle with the corn cream and sautéed bell peppers. Toss gently to coat. Serve immediately, garnished with grated pecorino cheese and chopped fresh parsley.