Frozen Identity of Spaghetti with Garlic, Oil and Chili Pepper

Luca Landi - Giancarlo Timballo

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.

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.