Fusilli, basil pesto, stracciatella, Pecorino Romano PDO
15 agosto, 2024
Ingredients
Adjust Servings
| Cloves garlic, confit 6 | |
| Extra virgin olive oil 50 gr | |
| Fresh basil leaves 100 gr | |
| Grated Pecorino Romano PDO 150 gr | |
| Kosher salt 18 | |
| Cracked black peppercorns 8 gr | |
| Grassy extra virgin olive oil 200 gr | |
| Kosher salt 160 gr | |
| Fresh fusilli 275 gr | |
| Lemon juice 10 gr | |
| Stracciatella 100 gr | |
| Grassy olive oil 20 | |
| Sel gris | |
| Grated Pecorino Romano PDO 75 gr | |
| Opal basil 2 leaves |
Preparation Stage
By Chef Robert Hartman of Saint Theo’s | New York
METHOD
For the Basil Pesto: In a blender, purée garlic and regular olive oil until smooth. Let cool. Transfer to a food processor. Add basil, Pecorino Romano PDO, salt, pepper, and 15 grams crushed ice. With the machine running on low speed, slowly stream in grassy olive oil. Continue to process until mixture is fully emulsified. Add additional ice if needed to prevent mixture from overheating. Transfer to an airtight container and refrigerate.
To Assemble and Serve: In a pot over medium heat, bring salt and 2 liters water to a boil. Add pasta and cook 90 seconds. Strain, reserving pasta water, and set aside. In a mixing bowl, combine Basil Pesto and lemon juice. Transfer 200 grams Basil Pesto to a sauté pan over medium-low heat. Add cooked pasta and 200 grams reserved pasta water. Toss until pasta is evenly coated. Fold in stracciatella and olive oil. Season with kosher salt. Divide mixture evenly into two serving bowls. Top with sel gris, Pecorino Romano PDO, and basil leaves.
