Ingredients for 4 serves
- 320 gr. – Spaghetti (large format)
- 110 gr. – Olitalia “Ogliarola” Monocultivar Extra Virgin olive oil
- 150 gr. – Fiordilatte ice-cream
- 1 – Clove of garlic
- 1 – Fresh chilli pepper
- 60 gr. – Coarse breadcrumbs or panko
- 60 gr. – Grated cheese
For the decoration
- Q.b. – Parsley leaves
EXTRA VIRGIN OLIVE OIL
Monocultivar Ogliarola Extra virgin olive oil
Method
- 1Put the clove of garlic and the chilli pepper in a small pan with 40 g of Ogliarola Monocultivar extra virgin olive oil over low heat, so that it does not get too hot.
- 2Then turn off the cooker and leave it to rest for about 10 minutes, so that the oil gets all the aromas.
- 3Allow it to cool and add it very slowly and gradually to the fiordilatte ice-cream. Place the ice cream in the blast chiller.
- 4Toast the breadcrumbs with a drizzle of Ogliarola Monocultivar extra virgin olive oil.
- 5Cook the spaghetti in plenty of salted water.
- 6When the spaghetti is al dente, drain and pour the pasta in a pan with the remaining extra virgin olive oil
- 7Add a little cooking water and stir well to make it creamier.
Food plating
Place the spaghetti in a large dish, sprinkle with grated cheese and the toasted breadcrumbs. Serve with a quenelle of extra virgin olive oil ice-cream.
