Argentine ricotta and chard malfatti with toasted corn cream and sage butter

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Spread the corn kernels on a baking tray, toss with olive oil, a pinch of salt, and a pinch of pepper. Roast for 15 minutes at 220 °C / 425 °F, stirring halfway through, until lightly golden.

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   2. Meanwhile, cook the Swiss chard in a large skillet without extra water for 3 to 4 minutes, until wilted. Let it cool slightly, squeeze it very well to remove moisture, and chop finely.

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   3. In a large bowl, mix the drained ricotta, chopped chard, 50 g (1.8 oz) of the grated sardo cheese, the egg, the egg yolk, the flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Combine gently until you have a soft but workable dough. If it feels too wet, add a little more flour.

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   4. Dust a tray or board with flour. Using two spoons or lightly floured hands, shape 16 rustic malfatti and place them on the floured surface.

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   5. For the corn cream, melt 20 g (1 1/2 tbsp) butter in a skillet. Add the onion and cook for 4 minutes over medium heat until translucent. Stir in the garlic and cook 30 seconds more.

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   6. Reserve 1/2 cup of the roasted corn for finishing. Add the remaining roasted corn to the skillet along with the milk and heavy cream. Cook gently for 3 to 4 minutes. Blend until you get a rustic cream, smooth or slightly textured, then season with salt, pepper, and 1 teaspoon lemon juice. Keep warm.

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   7. Bring a large pot of salted water to a boil. Cook the malfatti in batches for 3 to 4 minutes, until they float and feel set. Remove carefully with a slotted spoon.

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   8. In a large skillet, melt the remaining 50 g (3 1/2 tbsp) butter over medium-low heat. Add the sage leaves and cook for 1 minute until they perfume the butter without burning. Add the finely grated lemon zest and a turn of black pepper.

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   9. Transfer the cooked malfatti to the skillet with the sage butter and gently move them to coat. Add the reserved roasted corn and warm it through for about 30 seconds.

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    10. Spoon a base of corn cream onto each plate, arrange the malfatti on top, finish with the sage butter from the skillet, and sprinkle with the remaining 30 g (1 oz) grated sardo cheese. Serve immediately.