This summer sauce features a perfect combination of sweet corn, summer tomatoes & zucchini with rich Point Reyes Original Blue and Parmesan cheeses. It's rich and warm and perfect with pasta, ravioli or chicken.
Sweet Corn, Tomato, Zucchini and Blue Cheese Sauce
Chef Tracey Shepos
4 roma tomatoes
4 ears corn
1 pound zucchini, very thinly sliced
2 large shallots, sliced
2 cloves garlic, sliced
2 Tbsp butter
1 cup white wine
2 cups cream
¾ cup Point Reyes Original Blue cheese
4 large basil leaves, chopped
½ cup shredded parmesan cheese
½ cup toasted pinenuts
salt and pepper, to taste
Preheat oven to 275°F.
To roast the tomatoes, cut in half and toss in olive oil to lightly coat. Season with salt and pepper. Place on a cookie sheet and bake for 1-2 hours, until “oven dried.” Peel off the tomato skin and chop each half into 6 pieces.
Cut the corn off the cobs and cut each cob in half.
To make the sauce base, sweat shallots and garlic in butter for roughly 5 minutes until soft. Add the corn cobs and white wine and reduce wine by half. Add the cream and simmer for 20 minutes. Remove cobs from the cream, add blue cheese and puree sauce in the blender. Strain sauce and season with salt and pepper. Set aside.
Sauté corn and zucchini in 1 tablespoon of butter for 1-2 minutes, being sure not let the veggies brown.
Add some of the reserved sauce and tomatoes and heat until thick. Add the pasta, chopped basil leaves, parmesan and half of the pinenuts. Heat just enough to coat the pasta. To serve, plate and sprinkle with the additional cheese and pinenuts.