'I think I have an addiction to corn! It is so versatile, and can be eaten simply boiled or grilled on the cob, or enjoyed in salads. There aren’t many vegetables that I will happily eat from a tin, but corn is the exception. That said, I like to boil fresh corn cobs for a good 30 minutes, because if you cook it for less time the corn ‘wrinkles’ a bit when you take it out of the water and has a drier texture, whereas you want the corn to be juicy.' Michael Rantissi and Kristy Frawley.
INGREDIENTS (Serves 6)
- 3 corn cobs, husks and silks removed
- 300 g (10 1⁄2 oz) risoni
- 100 g (2⁄3 cup) pine nuts, lightly toasted
- salt, to taste
PARSLEY & PRESERVED LEMON DRESSING
- 1 bunch of at leaf parsley, coarsely chopped
- 1 green chilli, stem removed
- 1 garlic clove, peeled
- 1 whole preserved lemon (page 195), including the flesh, chopped
- 125 ml (1⁄2 cup) olive oil
METHOD
- Place the corn cobs in a large saucepan of cold water. Bring to the boil, then cook at a rapid simmer for 30 minutes. Remove from the heat and leave to cool in the cooking water.
- Half-fill a medium-sized saucepan with water and bring to the boil over high heat. Add the risoni and cook for 8 minutes, or until done to your liking. Drain, then cool under cold running water, straining o the excess water. Set aside in a large mixing bowl.
- Using a sharp knife, cut the corn o the cobs. Add the corn to the risoni.
- Place the dressing ingredients in a blender and pulse until you have a paste but not a silky purée.
- Mix the dressing through the risoni. Add the pine nuts and mix together well, then season with salt to your liking.
- Enjoy straight away or at room temperature.
