Tubetto con Patata Basilico e Pistacchio
Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil
Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe | Miami, FL
Adapted by StarChefs | May 2025 | Photo: Will Blunt
INGREDIENTS
Potato Cream:
50 grams kosher salt
2.5 kilograms Yukon gold potatoes, peeled and quartered lengthwise
628 grams heavy cream
200 grams egg yolks
250 grams unsalted butter
63 grams soy sauce
500 grams garlic oil
Basil Pesto:
40 grams pine nuts
Kosher salt
500 grams Yukon gold potatoes, peeled and quartered lengthwise
300 grams basil leaves
600 grams olive oil
Pistachio Butter:
2.5 kilograms Sicilian pistachios
250 grams sunflower oil
20 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
Kosher salt
80 grams fresh tubetto
2 ounces cooked Yukon gold potatoes, diced
2 ounces caciocavallo
1 ounce Pecorino Romano
Garlic oil
Basil leaves
Crushed pistachios
METHOD
For the Potato Cream:
Bring a large pot of salted water to a boil. Add potatoes and cook until fork tender. Strain and transfer cooked potatoes to a Vitamix Commercial blender. Add remaining ingredients and blend on high speed until smooth and desired consistency is achieved. Transfer to an airtight container and refrigerate.
For the Basil Pesto:
Heat oven to 350°F. Place pine nuts on a sheet tray and toast 5 minutes. Let cool. Bring a pot of salted water to a boil. Add potatoes and cook until fork tender. Strain, reserving potatoes and cooking liquid separately. Bring a pot of salted water to a boil. Blanch basil and let cool in an ice bath. Once cooled, squeeze out all remaining water. Transfer blanched basil, cooked potatoes, and toasted pine nuts to a Vitamix Commercial blender. Add olive oil and 800 grams ice. Blend until mixture is fully emulsified. Thin with reserved potato cooking liquid as needed. Transfer to an airtight container and refrigerate.
For the Pistachio Butter:
Heat oven to 350°F. Place pistachios on a sheet tray and toast 5 minutes. Let cool. Once cooled, transfer to a Vitamix Commercial blender with remaining ingredients. Blend until mixture is fully emulsified and a butter-like consistency is achieved. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add pasta and cook 2 minutes, or until just al dente. Strain, reserving pasta and cooking liquid separately. In a pan over medium heat, add diced potatoes, 4 ounces Potato Cream, and 4 ounces reserved pasta water to a simmer, whisking constantly. When mixture is warmed through, add cheeses and cooked pasta. Cook until cheese is fully melted and the sauce is clinging to the pasta. Taste and adjust seasoning with garlic oil and salt. Transfer mixture to a shallow serving bowl. Garnish with desired amount Pistachio Butter, Basil Pesto, crushed pistachios, and basil.
