Corn Pasta Umita by the Recipe of Francis Malman
Appetizers | Argentinian cuisine
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
6
Description
Umita is a corn pasta. In the original recipe (which I will share later), it is made thicker (with the addition of cheese) and served wrapped in corn leaves. This recipe was found in a book by Francis Malman, and I believe it is more suitable for Europe, as preparing and serving umita this way is very simple.
Ingredients
- Corn Cobs - 6 pieces
- Onion - 1 piece
- Milk - 7 fl oz
- Olive Oil - 1 tablespoon
- Butter - 1 tablespoon
- Red pepper flakes - to taste
- Salt - to taste
- Basil leaves - 1 bunch
- Cherry Tomatoes - 8.8 oz
- French Baguette - 1 piece
Step by Step guide
Step 1
Buy fresh corn on the cob. Only with fresh seasonal corn will umita taste good. Canned corn will have a completely different flavor, and frozen kernels will have too tough a skin.
Step 2
Grate the corn in a large bowl. Be prepared for it to splash, so wear an apron. Then run a knife blade along the surface of the core to fully release the liquid. The result should be a chunky paste.
Step 3
Sauté the finely chopped onion in a mixture of olive oil and butter for about five minutes, then add the corn paste.
Step 4
Simmer over medium heat, stirring occasionally, until the liquid evaporates. At this stage, start gradually adding the milk.
Step 5
Simmer over low heat until thickened for about 30 minutes, stirring occasionally. Then add the chopped basil and red pepper flakes. You can add a bit of hot pepper. Simmer for another 15 minutes.
Step 6
Serve on a slice of baguette with a basil leaf and a cherry tomato.
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