CORN PESTO WITH CRISPY PROSCIUTTO
CORN PESTO WITH CRISPY PROSCIUTTO

CORN PESTO WITH CRISPY PROSCIUTTO

This dish takes pesto up to a new level. Best with fresh local corn, its a one dish meal you'll make over and over again.

Ingredients

  • FOR THE PROSCUITTO:
  • 6 or 8 slices of thinly sliced prosciutto.
  • FOR THE CORN:
  • 4 or 5 large ears of corn, preferably fresh or locally grown frozen, cut off the cob, about 3 cups.
  • 1 Tablespoon Olive Oil
  • 2 cloves of garlic, crushed
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • FOR THE PESTO:
  • ABOUT 2/3 OF THE ROASTED CORN. SAVE THE BALANCE FOR TOPPING THE FINISHED DISH.
  • 2 PACKED CUPS FRESH BASIL LEAVES, HEAVY STEMS REMOVED, WASHED, PAT DRY
  • ½ CUP PINE NUTS TOASTED LIGHTLY IN A NON-STICK PAN
  • 1 CUP PARMIAGIANNO REGGIANO CHEESE GRATED
  • 1 CUP EXTRA VIRGIN OLIVE OIL
  • 1 LARGE CLOVE GARLIC CRUSHED
  • 1/2 TEASPOON SALT
  • 1/4 TEASPOON COARSE GROUND BLACK PEPPER
  • JUICE OF ½ LIME

Overview

  • Preparation Time: 30 Minutes
  • Cooking Time: 15 MInutes
  • Serves: 4-6
  • Source: Steve Cusato, Not Another Cooking Show

FOR THE PROSCUITTO: Fry the slices in a single layer on medium-high high turning frequently until the fatty parts crisp up. Don’t worry about getting them totally crispy in the pan, they will crisp up as they cool. Place on a platter for later use. Alternatively bake at 400 degrees till crispy and add the rendered fat to the pan to cook the corn in.

FOR THE CORN: Use the same pan that you fried the prosciutto including any fat and add some olive oil and the corn. Cook on medium-high until the corn starts to brown slightly. Add 2 cloves of crushed garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for 1-2 minutes more and squeeze in the juice of half a lime. Remove from heat and allow to cool, very important! Don’t add hot corn to your pesto, the heat will make a mess of the cheese and turn the basil black.

FORTHE PESTO: COMBINE ALL THE PESTO INFREDIENTS IN A BLENDER AND BLEND ON HIGH FOR A MINUTE OR TWO, YOU MAY HAVE TO STOP AND STIR AND RESTART SEVERAL TIMES TO GET EVERYTHING LIQUIFIED AND COMBINED.  TRY TO AVOID ADDING MORE OLIVE OIL, IF THE FINISHED PESTO IS TOO DENSE YOU CAN CUT IT IN THE BOWL WITH SOME PASTA WATER.

FOR THE PASTA: 1 POUND ORECCHIETTE OR OTHER SHORT PASTA, ORECCHIETTE WORKS GREAT IN THIS DISH AS ITS CUP SHAPE HOLDS THE SAUCE PERFECTLY. COOK ACCORDING TO PACKAGE DIRECTIONS TILL AL DENTE.

FINISHING THE DISH:
COMBINE THE CORN PESTO AND THE COOKED PASTA. LET THE PASTA SIT WHILE YOU REWARM THE EXTRA CORN AND MICROWAVE THE PROSCUITTO FOR A FEW SECONDS. 

Serving Information

THIS DISH PRESENTS BEST WHEN INDIVIDUALLY PLATED BUT IF YOU WANT TO SERVE IT FAMILY STYLE JUST FOLLOW THE SAME STEPS.
PLACE A SERVING OF THE PASTA ON A PLATE AND SPRINKLE WITH SOME PARMIGIANO REGGIANO CHEESE. TOP WITH SOME OF THE EXTRA ROASTED CORN, THEN CRUMBLE LARGE CHUNKS OF THE CRISPY PROSCUITTO ON TOP. GARNISH WITH A BASIL LEAF.

This is one of the best things I've ever made, it's that good.