Sweet corn is pan roasted with tropea onion, pepper, finished with crescenza and ricotta cheeses with fresh minced chives and basil to make one of our favorite dishes of the year - our corn cappellacci. Cappellacci is traditionally a winter squash and cheese filled tortelloni, but we're jumping ahead a few seasons and inserting Michigan corn. Our sauce is made of juiced corn kernels that are cooked with a heady parmesan stock, calabrian chile and butter. Sweet, spicy, umami filled -- a gift from summer.
2 servings is 12 oz of pasta and 12 oz of sauce.
CONTAINS: WHEAT, EGG, MILK