We're making a dish with corn and zucchini,
three ears of corn that I've charred up.
All I did was put naked corn on the cob
in the skillet and char it.
That's it.
Then stand it on top for stability
of the tiny bowl and all
of the corn and the milk
from the cob goes
into the bowl itself.
You scoop out the seeds and we cut them
into long thin strips.
And then chop the sticks,
tip of the knife on
the board working down and across.
Shallot or onion,
root end still attached.
We slice them lengthwise.
I never cut into the shallot or the onion sideways
as they would teach you in culinary school.
I think it's superfluous because
the onion and the shallot are layered
by nature.
We're going to turn up the heat
on this pan
and we have some water boiling for the fregola.
Any little teeny tiny pasta will do.
But small pasta works best for this
'cuz you have small bits of zucchini and corn.
Our water is to a rapid boil.
You'll need about four quarts here.
It's not a big deal.
Salt it very liberally.
You're seasoning the pasta itself
and get it going.
Meanwhile,
we're going to take the zuchini
and add it to hot olive oil.
And throw right in shallots.
We can use a couple of ounces.
It's about two,
two and a half ounces of andouille,
or you can use Calabrian chili paste,
red pepper chili flakes,
or if you wanted super mild,
Aleppo chili pepper
and to finish,
cool creamy,
delicious ricotta cheese,
fresh ricotta cheese.
The herbs were gonna finish
with are basil and a little fresh mint,
twice as much basil,
little less mint.
Draining the fregola sarda.
And while it's still soaking wet,
or you can use a little cup
and save a bit of the pasta water.
If you just fresh drain it,
just dump it right in there.
We're gonna mix it in
with zucchini,
corn and your choice of the andouille,
that's the sausage paste guys.
Or you can use Aleppo,
milder pepper heat,
or vegetarian,
but very spicy Calabrian chili paste.
I'm gonna grate in just a little bit
of fresh garlic
and I'm gonna stir
in about one cup
of fresh ricotta cheese.
We're really just melting cheese
into the corn and the zucchini.
Take just a little bunch,
roll it into a tight log
and you thinly slice it into
what's called chiffonade
and we add it to the fregola sarda or any short cut pasta,
tiny bit of mint,
basil, zucchini,
sweet corn.
That's a lot of fregola.
I'm gonna take a tiny bit of Calabrian pepper
and then I need
a bit extra of basil and mint.
(magical music)