Pasta with potatoes, basil extract, baby flying squid and Pecorino

Viviana Varese

For 4 people

For the potato cream
300 g of potatoes
150 g of still mineral water
35 g of extra virgin olive oil
7 g of salt
1 pinch of ground black pepper

For the cubed potatoes
1 medium-sized potato

For the base
80 g of Umbrian extra virgin olive oil
4 cloves of garlic, cut in half
8 basil leaves
10 g of toasted pine nuts

For the basil extract
200 g of basil leaves
100 g of mineral water
1.5 g of salt
1.5 g of sugar
2 g of xanthan

For the pasta
280 g of pasta
30 g of grated Pecorino Toscano

For the baby flying squid
100 g of baby flying squid
10 g of Umbrian extra virgin olive oil



For the potato cream
Cut the potatoes into cubes, place them in a pan, cover them with cold water and bring to the boil. After bringing to the boil, change the water and continue cooking until the potatoes are soft. Drain and set the cooking liquid to one side to stir into the pasta. Cream the potatoes with the Thermomix at 70 °C, adding the salt, pepper and water and then the oil. Keep warm.

For the cubed potatoes
Peel the potato and cut it into 1 cm x 1 cm cubes. Boil in salted water for 4 minutes and add to the hot potato cream.

For the base
Place the garlic in the oil and fry gently until it turns light brown. Add the basil, then remove with the garlic and add the toasted pine nuts.

For the basil extract
Use a Green Star juicer to extract the basil juice, take 150 g of extract and add the other ingredients. Then blend with a hand blender without incorporating air.

For the pasta
Cook the pasta in the water until 2/3 cooked and cook for the remaining 1/3 of the time in the base, stirring with the potato water. Then add the Pecorino.

For the baby flying squid
Quickly sear the squid in a non-stick pan.

Spoon the potato cream onto a plate with the potato cubes. Add the stirred pasta, squid, Pecorino, basil extract and small basil leaves.