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Spaghettini

Fine spaghettini pasta with a light, flavourful gourmet touch.

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Culinary Team

Debic

Ingredients

Spaghettini

400 g spaghettini

Basil-infused oil

200 g basil

200 g seed oil

Whipped cream

250 g Debic Prima Blanca

Decoration

pine nuts to taste

Debic products used

Prima Blanca 2L

Preparation

Spaghettini

Cook the spaghettini in salted water and cool in iced water.

Basil-infused oil

Blanch the basil and, once cooled, freeze and pacotize with the oil in equal proportions three times.

Allow to decant at room temperature.

Blast-freeze the liquid part to separate the basil oil from the water.

Whipped cream

Place the Prima Blanca cream into a siphon and load.

Assembly

In a bowl, season the cold spaghettini with the basil oil.

Arrange a nest of spaghettini in the centre of the plate.

Add the pine nuts, previously roasted in the oven at 140°C for 4 minutes.

Using the siphon, add a dollop of Prima Bianca whipped cream onto the spaghettini nest.

Season with extra basil-infused oil.

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