Spaghetti with mussels and seaweed, with cold rice and red seaweed cream

Alfonso Caputo

INGREDIENTS

For 4 people

400 g of boiled and shelled mussels
30 g of dried seaweed
100 g of plain chocolate
20 g of milk
200 g of Pavese Carnaroli rice
300 g of spaghetti
salt, garlic and extra virgin olive oil
 

 

METHOD

Boil 200 g of rice until overcooked, leave it to cool in the cooking water and blend into a smooth cream. Add 10 g of seaweed and the milk. Heat to 80°C and cook for 3 minutes. Cool to -20°C.
Process in the Pacojet and make the cream, coated with chocolate and seaweed.

Meanwhile, cook the spaghetti in plenty of salted water. When half cooked, transfer them to a frying pan with the garlic and oil, stir and add a little of the stock obtained from boiling the mussels and seaweed.
Blend the mussels in the Pacojet and dry the mixture in the oven at 40°C for about 4 hours.

Serve the spaghetti with the seaweed and rice cream on the base of dried mussels.