Cuttlefish ink spaghetti alla chitarra with bronte pistachios mousse and buffalo mozzarella with sca

Ingredients

• For the Mozzarella Mousse:
• 1 Buffalo Mozzarella of 200 g fresh cream
• mozzarello serum
• 1 thread of delicate extra virgin olive oil
• a pinch of salt
• For Pistachios Mousse:
• 100 g of bronte pistachios
• 6 tablespoons of water
• 50 g of grated Parmesan cheese
• 20 very large leaves of freshly picked basil
• salt and pepper
• extra virgin olive oil first robust pressing q.b
• For spaghetti:
• 100 g of peasant tomatoes
• salt
• 1 teaspoon squid ink
• 1 extra virgin olive oil
• 200 g of Spaghetti alla chitarra Leonessa