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

Preparation

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.