Pasta with potatoes, basil extract, baby flying squid and Pecorin
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, [...]
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Cooking tools:
- Thermomix
- Pan
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Juicer
- Immersion blender
- Nonstick skillet
- Measuring spoon
- Kitchen scale
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- Mixing bowl
- Plate
- Spoon
- Whisk
- Fine-mesh sieve
- Ladle
- Spatula
- Pot
Ingredients
- 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 1/2 g of salt
- 1 1/2 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
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