Corn Pudding with Truffle and Mozzarella

Chef Brian Dodero is cooking up Italian authentic food at Aperitivo in Santa Barbara (as well as at a new venture with partner Andrea Girardello, Manifattura).

This delightful dish, known in Italian as Mozzarella Di Bufala, Tartufo Nero E Budino Di Mais, has quickly become a summer favorite at Aperitivo on Haley Street. Conveniently located just off State Street, this charming Italian spot brings the true essence of “meeting for wine and bites” from Rome and Milan to Santa Barbara. The experience is enriched by the collaboration of its owners: Sommelier Andrea Girardello, who offers an extensive selection of sustainable Italian wines, and Executive Chef Brian Dodero, renowned for his seasonal, handmade creations.

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Corn Pudding with Truffle and Mozzarella

Chef Brian Dodero, Aperitivo Santa Barbara

A fresh, unctuous corn dish of local corn, Italian mozzarella and summer black truffles (these are more pale, and lighter in aroma and flavor than winter truffles).

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Course Appetizer

Cuisine Italian

Servings 2

Ingredients

  

• 2 cobs fresh yellow corn
• 1 pat butter to taste
• 1/4 cup cream, or half-and-half
• salt to taste
• fresh mozzarella slices
• 1 fresh truffle or truffle oil
• coarse sea sale for finishing
• chives chopped

Instructions

 

• Cut the kernels off a fresh cob of corn.
• Sauté them in a skillet over medium heat with a little butter until sweated down, then add a little cream.
• Blend this with salt until smooth, and spread onto a plate.
• Slice some fresh buffalo milk mozzarella over the top of the corn.
• Use a mandolin to slice the truffle and sprinkle over the cheese (or drizzle high-quality truffle oil).
• Top with coarse sea salt and chopped chives.

Keyword corn pudding, corn,