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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
Serves 6

4                  roma tomatoes
                   olive oil
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.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
Copyright 2006 Relish Culinary School. All rights reserved.