We put our the instant masa grits to use in an agnolotti. The filling was rich with ricotta, parmigiano reggiano, cream cheese, and truffle oil. We spiked it with smoked fermented black beans, which were the starting point for the dish. We encased the filling in long agnolotti. We glazed them in a bulletproof beurre monte seasoned with truffle oil and smoked fermented black beans. For the base of the dish we had two elements that would unite the flavors and textures: wood roasted creamed corn and stracciatella--the stringy and creamy combination of cheese that is the best of burrata and buffalo mozzarella in one. We put a spoonful of the stracciatella in the center of the plate and surrounded it with the creamed corn. We topped them with the heady, glazed agnolotti and finished the dish with a few drops of olive oil and a grating of parmigiano reggiano. It was delicious.
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