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