Spago’s Sweet Corn Agnolotti
Name: Corianda Dimes
Title: New Media Strategist
What you love: Spago‘s Sweet Corn and Marscapone Agnolotti
“Sweet corn,” “Handmade,” with an afterthought of “with White Truffles”– the all-caps Spago menu explains it aptly, but doesn’t nearly capture what Wolfgang Puck’s signature dish tastes like. Instead, these little golden pockets of deliciousness, coddled in buttery sauce, taste like the sweetest, smoothest and all-around best summer you’ve ever had.
Spago almost always offers some form of the agnolotti, influenced by the season and farmer’s market finds. At the last visit, a sweet pea filling celebrated spring, and as delicious as it was, the sweet corn version is by far my favorite. Maybe it’s just because my summers were country, marked by the height of the crops across from my high school and the “corn lady” hawking golden ears out of the back of a pick up, but these bold, sweet and melt-in-your-mouth rich agnolotti are a comfort food I didn’t know existed but are absolutely perfect.
Spago closes in a few weeks, on July 8, for a major overhaul of both design and menu. Chef Wolfgang is uncharacteristically foreboding, warning that the Spago classics will be missing from the menu when it debuts again in fall. I just hope that the agnolotti will still be there, if hidden as an off-menu special, to celebrate the last sweet corn of summer. If not, I just might have to try making it myself.