With smoked mascarpone, yuzu and sea lettuce

Smoked mascarpone Sea lettuce Debic
Rigatoni - photo1 | Debic


For 10 servings

Smoked mascarpone

400 ml Debic Cream Plus Mascarpone

300 g wood chips

Mascarpone and yuzu sauce

1 kg Rigatoni

400 ml Debic Cream Plus Mascarpone

30 g Parmesan cheese

30 g yuzu juice

2 g salt

Pasta cooking water

Sea lettuce powder

100 g sea lettuce


Smoked mascarpone

Fill a smoker with the wood chips and smoke at cold temperature the Debic Cream Plus Mascarpone for 30 minutes.

Mascarpone and yuzu sauce

Bring the cream to a boil and mix in the Parmesan cheese and salt.

Cook the pasta al Dente and add to the sauce.

Add the yuzu juice and if necessary add a bit of cooking water from the pasta.

Sea lettuce powder

Desalinate the lettuce in running water, drain it and put it in a dryer at 45°C for about 4 hours.

After this time pass everything to thermomixer to obtain a fine powder.


Plate the pasta and sprinkle with sea lettuce powder and garnish with the sea bananas.

Optionally garnish with flowers and lemon powder.