Recipe by Nino Di Costanzo: Pasta & Potatoes

Ingredients for 4 people

For the potato soup

200 g of potatoes
200 g of San Marzano cherry tomatoes
1 shallot
Thyme to taste
Extra virgin olive oil (EVO) to taste
Salt and pepper to taste

For the potato foam

200 g of potatoes
40 ml of fresh cream
1 shallot
Extra virgin olive oil (EVO) to taste
Salt and pepper to taste

For the Parmesan sauce

100 ml of cream
60 g of Parmesan cheese

For the purple potato chips

3 purple potatoes
Salt to taste
Extra virgin olive oil (EVO) to taste

For the crystal potatoes

1 potato
12 parsley leaves

For the pasta and potatoes

26 different types of pasta (4 pieces of each type)
50 ml of tomato concassé
30 g of butter
Basil to taste
Salt and pepper to taste

Method

For the potato soup

Prepare a base with chopped shallots, oil, and thyme. Stew slowly. Add the diced potatoes, cook, and then add the tomatoes. Simmer for about fifty minutes, adjust with salt and pepper, blend, and strain.

For the potato foam

Make a base with shallots and oil. Let them wilt, then add the potatoes and remove the starch. Adjust with salt and pepper. Add the cream and reduce, then strain and transfer the mixture to a siphon with two nitrous oxide cartridges.

For the Parmesan sauce

Reduce the cream by half, then add the grated Parmesan cheese. Blend and strain.

For the purple potato chips

Boil the potatoes, then strain and season with salt and oil. Spread the mixture onto molds of various sizes, freeze, and then caramelize with a blowtorch when ready to serve.

For the tomato concassé

Boil the tomato for twenty seconds. After cooling, peel and chop it.

For the crystal potatoes

Cut a potato into a cylinder shape. Slice thin sheets. Layer two slices with a parsley leaf in between. Dry them between two sheets of parchment paper and toast them in a pan with a weight on top.