Spaghetti nests with ice cream, an unusual and surprisingly good dessert, perfect to serve at Easter. I didn’t think it would be this good, but I had to change my mind. I found a photo that somehow represented this dessert on a very old, torn page from who knows which magazine, kept among my cooking notes. Evidently, at the time, this photo, with a brief description, had piqued my curiosity, but then I forgot about it. I must tell you right away that not having the ingredients and doses, I made several attempts until I achieved the desired result. And finally, here are the Spaghetti Nests with Ice Cream from cucina preDiletta.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer and Fall
Ingredients for Spaghetti Nests with Ice Cream
- 7.8 oz whole wheat spaghetti
- 1 pinch salt
- 1/3 cup wildflower honey
- 3.5 oz coffee liqueur
- as needed butter (melted)
- as needed vanilla ice cream (4 scoops)
- as needed pistachio crumbles
Recommended Tools
- Parchment paper
- Ice cream scoops
Preparation of SPAGHETTI NESTS WITH ICE CREAM
Place a pot with plenty of water on the heat. As soon as the water reaches a boil, add a pinch of salt, drop in the whole wheat spaghetti and cook them for the time indicated on the package (1). Once cooked, drain them and let them cool slightly (2).
Lightly butter the baking sheet and place a sheet of parchment paper on it. Also butter the paper by brushing it with some melted butter (3).
Take back the now lukewarm or cold spaghetti and form 4 nests, placing them on the baking sheet (4 – 5).
Bake in a preheated oven at 356°F (static) or 320°F (fan), for about 15 minutes. Remove from the oven and let cool (6).
While the spaghetti nests are in the oven, prepare the syrup: place the honey and coffee liqueur in a saucepan (7), then melt the honey over very low heat, stirring continuously and without bringing to a boil (8).
Remove the syrup from the heat and let it cool or come to room temperature. When both the nests and syrup are cool, distribute the spaghetti nests on 4 small plates and drizzle them with the syrup (9). Wait about 5 minutes for the spaghetti to absorb some of the syrup. Add a scoop of ice cream (10) and sprinkle with pistachio crumbles (11).
In the end, you’ll have a mix of softer spaghetti and crispy parts that blend perfectly with the creaminess of the ice cream. Serve immediately.
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Notes
You can prepare both the nests and the syrup in advance. When it’s time to serve, simply drizzle the nests and top with ice cream.
Serve with a teaspoon and a small fork so that guests can eat both the ice cream and the spaghetti, all or in part.
You can also pour some syrup over the ice cream scoop, in this case, make a little more syrup.
You can replace vanilla ice cream with custard, milk, or another flavor of your choice.
You can replace pistachio crumbles with almond or hazelnut crumbles, but also colored or chocolate sprinkles, or crumbled amaretti.
The recipe for spaghetti nests with ice cream is included in the collection of Desserts for Easter Lunch.
