Spaghetti with Squid Ink with Zucchini, Basil and Mint Pesto Jelly Puff and Toasted Polenta
Ingredients
for 4 people:
400 g spaghetti with squid ink
2 medium courgettes
10 fresh basil leaves
5 fresh mint leaves
4 g edible gelatine (about 2 leaves)
150 g polenta
2 cloves garlic
Extra virgin olive oil (evo)
Chilli pepper to taste
Salt to taste
Preparation
Preparation of the courgette, basil and mint pesto: Steam or boil the courgettes until soft. Once cooked, blend them together with the basil, mint, a drizzle of extra virgin olive oil and a pinch of salt until you obtain a creamy pesto.
Preparation of the gelatin sheet: Soak the gelatin in cold water for about 5 minutes, then squeeze it and dissolve it in a saucepan with a little hot water. Add the gelatin to the prepared courgette pesto, mix well and pour the mixture into a baking tray lined with baking paper, creating a thin layer. Leave to solidify in the fridge for at least an hour.
Preparation of the toasted polenta: Prepare the polenta following the instructions on the package, then pour it into a baking tray and leave to cool and solidify. Once ready, cut it into thin slices and toast it in a pan with extra virgin olive oil, garlic and chilli pepper, until it is crispy and golden.
Cooking the spaghetti: Cook the spaghetti with squid ink in plenty of salted water, following the cooking times indicated on the package. Drain them al dente.
Plating: Arrange the spaghetti with squid ink in the center of the plate, place a sheet of zucchini, basil and mint pesto jelly on top, and complete with a few slices of toasted polenta. Serve immediately and enjoy the contrast between the freshness of the pesto and the spiciness of the chili pepper. Enjoy your meal!
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