Josiah Citrin of Melisse spills the beans on what it’s like to be a two-star Michelin chef (like winning an Oscar, apparently) and local boy cooking in LaLa Land – and how he fuses French finesse and Los Angeles style to create the sort of food you want to eat whether you’re out with your grandmother, or with a Hollywood star.


  • Pasta

  • 120g all purpose flour

  • 110g semolina

  • 2 whole eggs

  • 1 egg yolk

  • 12g water

  • 10g extra virgin olive oil

  • Corn filling

  • 500g corn (4 cobs), removed from cob

  • 65g cream

  • 15g unsalted butter

  • 20g grated parmesan

  • 3g salt

  • 25g mascarpone

  • 25g creme fraiche

  • Truffle froth

  • 250g truffle juice

  • 250g reduced mushroom stock

  • 30g brown butter

  • 10g whole butter

  • 8g lemon juice

  • 40g milk

  • 2g truffle oil

  • salt and pepper

  • Garnish

  • 30g corn

  • 30g peas

  • 30g water or corn stock

  • 100g butter

  • 5g chopped truffle


  • Pasta:

  • 1.

    Put flour and semolina in a kitchen aid bowl. Use the hook attachment mix on medium speed.

  • 2.

    Add eggs, yolk and water, a little at a time.

  • 3.

    When the dough is formed, add the olive oil and keep kneading for another 20 minutes.

  • 4.

    Wrap the dough in clean film and refrigerate overnight.

  • Corn filling:

  • 1.

    Blend the corn and cream in a vitamix blender until smooth. Transfer the puree into a sauce pan. On a very low heat reduce by half, mixing often.

  • 2.

    Pass the reduced puree through a fine tamis.

  • 3.

    While still hot add the butter, parmesan and salt and fold together.

  • 4.

    Chill the puree. When cold add the mascarpone and crème fraiche and fold. Put the mix in a piping bag.

  • Truffle froth:

  • 1.

    Combine truffle juice and mushroom stock in a sauce pan and bring to a boil.

  • 2.

    Add the brown butter, whole butter and emulsify with a hand blender.

  • 3.

    Add lemon juice, milk, truffle oil and blend.

  • 4.

    Season with salt and pepper.

  • Agnolotti:

  • 1.

    Roll pasta dough out to thin sheets, 5cm wide and 90cm long. (Makes three sheets).

  • 2.

    Pipe the corn filling across the centre of the pasta sheets.

  • 3.

    Take the bottom end of the pasta and fold over to the top. Seal without leaving any air gaps between the puree and pasta. With index finger and thumb from both hands, pinch the filling to form balls 2cm wide.

  • 4.

    Cut agnolotti shapes with fluted pasta cutter. Reserve the agnolottis on sheet pans lightly dusted with semolina.

  • To serve:

  • 1.

    Blanch the corn and peas in boiling water for one minute and reserve.

  • 2.

    In a boiling pot of water (seasoned with salt), cook the agnolottis for three minutes.

  • 3.

    While the agnolottis are cooking, emulsify the butter and water in a pan to make a beurre monte.

  • 4.

    When the agnolottis are cooked, transfer them into the pan with beurre monte. Add the corn and peas.

  • 5.

    Plate the agnolottis 12 pieces per plate and lightly drizzle the corn and peas around.

  • 6.

    Blend the truffle froth with a hand blender and spoon the froth over the agnolottis. Finish with chopped truffle.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 666kj
  • Fat Total 34g
  • Saturated Fat 19g
  • Protein 17g
  • Carbohydrate 80g
  • Sugar 7g
  • Sodium 694mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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