Ingredients 6 Number of Servings
1 box Barilla Spaghetti
6 corn cobs
1 large Spanish onion, thinly sliced
3 ½ tbsp butter
2 cups 2% milk
1 ½ cups oyster mushrooms
2 balls of fresh mozzarella (ideally with buffalo milk)
½ cup arugula
QS salt / black pepper / olive oil
- Cook the Barilla® Spaghetti according to the method indicated on the box. Drain the pasta and set aside on a baking sheet, coating it with olive oil.
For the corn milk: In a large saucepan, brown the onion in the butter without colouring it. Remove the corn kernels along the center of 5 cobs (the last one will be for grilling). Add the corn kernels. Cook covered over low heat for about 12 minutes, stirring frequently. Add the milk to stop the cooking and pour into a blender. Mix at high speed and pass through a fine strainer. Season and set aside.
Cut the oyster mushrooms into pieces of about 2.5 cm wide, season and polish the oyster mushrooms (as well as the corn) with the remaining olive oil and grill at very high temperature for about 1 minute on each side so that they have beautiful grill marks. Grill the corn for about 6 minutes so that it is evenly charred on each side. Remove the kernels from the grilled corn along the center of the cob and set aside with the oyster mushrooms.
- In a sauté pan, pour the corn milk, bring to a boil and add the pasta. Let the pasta heat up while coating it with the corn milk. IF YOU ARE USING BABY ARUGULA, add it to the pasta and cook for 30 seconds.
Serve in large soup plates, and garnish with randomly grilled pieces of oyster mushrooms and corn. Cut the mozzarella balls into large cubes and add them to the pasta. Finish with the arugula sprouts (if that’s what you are using, you don’t need to cook them), a sprinkle of black pepper and a dash of olive oil.