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

Ingredients for 4 people

  • 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


Cut the mozzarella coarsely and place it in the blade of the blade robot, add a few tablespoons of mozzarella water, a little oil and a pinch of salt. Operate the robot and pour fresh cream q.b to the wire to obtain a mousse. I recommend this operation must be fast, so that the blades do not heat the mozzarella! Chop the pistachios and set aside a spoon to sprinkle the dish. Then add to the grain a little oil in the blended blades robot, combining the basil leaves, salt and pepper, the Parmesan and the oil enough until you get a pesto, at this point add the water flush to obtain a mousse, you will see that the mixture will change color and consistency, it will become clearer and foamy. Keep aside.

a cura di lovelycake.

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