Potato maccheroni with tomato sauce, burrata cloud and fried basil on Parmesan basket
A stylish dish that will surely surprise your guests
- Potato maccheroni: 400 gr
- Parmesan cheese: 120 gr
- Tomato sauce: 50 gr
- Basil leaves: 5
- Fresh cream: 50 gr
- Stracciatella: 200 gr
- Water: 100 ml
- Gas chargers for whipped cream maker: 2
Roll the basil leaves in canola oil and then place them on a dinner plate covered by cling film. Cover with more cling film and pierce with a fork. Cook in the microwave for 2 minutes then let the basil leaves dry on paper. To make the burrata clouds mix together the stracciatella and the fresh cream with a hand blender for 3 minutes. You may add some extra virgin olive oil if you prefer. Put the mixture in a half-litre whipper cream maker. Close it, use two gas chargers for cream, shake vigorously and then set aside in the fridge.
Form a circle with the grated cheese on baking paper and let it melt in the microwave for one minute and a half. Take it out when it’s still warm and put it on a upturned bowl to make the basket form. Let it cool down.
Warm up the tomato sauce in a pan, add 100 ml of water and let it boil. Pour in the mamma emma potato maccheroni and cook for 3 minutes. Finally, place the maccheroni inside the Parmesan basket and decorate with the burrata clouds and the fried basil.
Thanks to chef Alessandro Argenti.