Cuttlefish spaghetti 500 g of cleaned and skinned cuttlefish 50 g of mascarpone 50 g of new extra virgin olive oil salt and pepper Parsley flavoured bread crumbs Tuscan bread salt and pepper extra virgin olive oil chopped parsley Garlic, oil and chili pepper ice-cream 594 g of mineral water 10 g of milk protein 105 g of skimmed milk powder 130 g dextrose 100 g of new extra virgin olive oil 5 g of fresh garlic 0.5 g of dried chili pepper 6 g of salt 6 g of cream stabiliser 50 g of 18 de maltodextrin
Cuttlefish spaghetti Roast half of the cuttlefish and add them to those left raw. Blend thoroughly and dress with mascarpone, oil, salt and pepper and spread in a thickness of 1 mm on a sheet of baking paper. Bake in the oven at 90 °C for about 20 minutes. Cut the cuttlefish pasta into 20x10 cm rectangles. When the pasta has cooled, cut it into spaghetti using a wire cutter.
Parsley flavoured bread crumbs Cut the crust from the bread and chop it into quite rough breadcrumbs. Toss in a frying pan with the extra virgin olive oil until crisp. Season with salt, pepper and chopped parsley.
Garlic, oil and chili pepper ice-cream Mix all the dry ingredients weighed and dissolve them in the water. Heat a small amount of the olive oil weighed and gently fry the finely chopped garlic and chili pepper. Add this mixture to the ice-cream base and pasteurise everything at 83 °C. Cool and mature in the fridge for 12 hours. Set aside the remaining oil and stir into the ice-cream when ready.
Presentation Toss the spaghetti lightly in the oil and wrap them around a cone made with a fine slice of bread, and fill with a cylinder of ice-cream. Finish with the breadcrumbs. Decorate with fried parsley.
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