mafaldine con huitlacoche en salsa de maíz blanco

considered the "truffle of Mexico", this dish incorporates Mexican delicacies with Italian tradition

Ingredients

400 g (1 package) mafaldine pasta
1 cup huitlacoche
2 cups of fresh corn (2 ears)
1 white onion, chopped
2 cups broth
1 cup white wine
4 clove garlics, minced
extra virgin olive oil
salt
black pepper
chopped flat-leaf parsley (for garnish)

Process

1. Heat olive oil in a deep frying pan over medium heat. Add 2 clove of minced garlic and half of the chopped onion. Sweat until translucent.
   
   
2. Add corn to pan and mix to coat kernals in oil. Cook for 3-4 minutes. Add broth, season with salt & pepper, raise heat, and bring to a boil. Lower heat to a simmer, cover, and cook for about 15-20 minutes. Allow to cool.
   
   
3. In a separate pan, heat olive oil over medium heat. Add the remainder of the garlic and onion and sweat until translucent. Add the huitlacoche and mix until coated in oil. Add wine to deglaze and cook until wine is reduced down. Season with salt and pepper and lower heat to keep warm.
   
   
4. Bring water to a boil in a large stock pot. Salt the water (once water is boiling) and add pasta. Cook pasta al dente according to instructions. While the pasta is cooking, transfer the corn mixture into a blender and blend until a smooth purée.
   
   
5. When pasta is finished, transfer to the huitlacoche mixture--making sure to reserve some of the pasta cooking water. Mix the pasta while gradually adding some of the corn sauce until the pasta is lightly coated (as desired). Continue mixing while gradually adding some of the reserved pasta water until the sauce is smooth and creamy.
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6. Transfer to individual dishes for serving. Garnish with chopped parsley.