can this dish be frozen?
Nice recipe to use the abundance of corn from my farm share. I also tossed in a 1/2 cup of pine nuts to give it some texture (sort of a deconstructed pesto). I like the thickness of the orecchiette—the kernels of corn nestled in the little pasta pockets.
1
Given the difficulty in finding organic corn, and the prevalence of GMO “Round Up Ready” corn among conventional corn, a cautionary note to this effect should be included in any recipe with a substantial corn component. I do not have knee jerk aversion to all things GMO, but a genetic modification to a vegetable that permits heavy use of a herbicide proven dangerous to humans is one to be wary of.
@ Julio Las Vegas
I am neutral towards corn on the cob or shaved, but I do not understand why the article recommends boiled orecchiette, rather than fried in butter.
1
Now is the time of year for transforming bountiful supplies of herbs into herb butters.
Soften cubes of butter while you wash large handfuls of herbs. Pat them dry. Chop. Then mash into the cube of butter.
One herb for each cube. Place the herb butter on the original butter paper. Wrap. Seal in plastic. Freeze to use in the winter with pasta and other dishes.
6
all you vegans out there can do this with refined organic coconut oil
@Jean
I thought I was the only one who does this! Hello, Jean!
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@ Jean Holland, Ohio
What a wonderful idea! It makes one wonder how imaginative or unimaginative are the manufacturers of butter, to have overlooked this gastronomic niche.