Of the 25 kg of pasta eaten in Italy, we know that the recipes’ common denominator is being salted and served as a first course. Chef Valerio Braschi, in collaboration with Wmf, uses the same ingredients of a great classic and changes the preparation, with the addition of some details, up to serve a dessert. The pasta is cooked in sweet water, the tomato is caramelized and the basil is a gelato, with coconut instead of cheese.
for 4
240 g spaghetti
1 kg datterini tomatoes
cane sugar to taste
500 ml milk
100 g basil
50 ml cream
50 g granulated sugar
1 g neutral for gelato
cocco rapè to taste
tomato powder to taste
Cut the tomatoes in half and sprinkle them with plenty of brown sugar, bake at 180°C for 15 minutes, and then blend. Cook the spaghetti in boiling water, drain, cool and add the sweet tomato sauce. Blend the milk with the granulated sugar, cream and neutro for gelato. Heat to 80°C.
Blanch the basil in boiling water, cool it in ice water and blend until a bright green cream. Add the basil cream to the mixture of milk, sugar, cream and neutral; blend and cool. Prepare the gelato in a gelato machine.
Assembly
Serve the spaghetti with a sprinkle of toasted rapé coconut and, on the side, place a quenelle of basil gelato, on a teaspoon of tomato powder.