Spaghetti nests with ice cream, an unusual and surprisingly tasty dessert, perfect to bring to the table 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 in an old, very old page torn from I don’t know which magazine and kept among my cooking notes. Evidently at the time this photo, with a short description, had piqued my curiosity, but then I forgot about it. I’ll tell you right away that not having the ingredients and quantities I made several attempts, until I reached 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
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Summer and Autumn
Ingredients for Spaghetti Nests with Ice Cream
- 8 oz whole wheat spaghetti
- 1 pinch salt
- 4 tbsp wildflower honey
- 4 fl oz coffee liqueur
- as needed butter (melted)
- as needed whipped cream ice cream (4 scoops)
- as needed crushed pistachios
Recommended Tools
- Parchment paper
- Ice cream scoops
Preparation SPAGHETTI NESTS WITH ICE CREAM
Place a pot with plenty of water on the stove. As soon as the water reaches a boil, add a pinch of salt, immerse the whole wheat spaghetti and cook them for the time indicated on the package (1). When cooked, drain them and let them cool slightly (2).
Lightly butter the baking sheet and lay a sheet of parchment paper on it. Also brush the paper with a little melted butter (3).
Take the now warm 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 the coffee liqueur in a small saucepan (7), then melt the honey over very low heat, stirring continuously and without bringing it to a boil (8).
Remove the syrup from the heat and let it warm or cool. When both the nests and the syrup are cold, place the spaghetti nests on 4 plates and moisten them with the syrup (9). Wait about 5 minutes so the spaghetti absorb part of the syrup. Add a scoop of ice cream (10) and sprinkle with crushed pistachios (11).
In the end you will obtain some spaghetti that are softer and some that are crispier, which pairs wonderfully 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 you will simply need to moisten the nests and finish with the ice cream.
Serve with a small spoon and a fork so that diners can eat both the ice cream and the spaghetti, either together or separately.
You can also pour some of the syrup over the scoop of ice cream; in that case prepare a little extra.
You can replace the whipped cream ice cream with custard, milk-based ice cream or another flavor of your choice.
You can substitute the crushed pistachios with chopped almonds or hazelnuts, but also with colored sprinkles or chocolate sprinkles, or crumbled amaretti cookies.
The recipe for Spaghetti Nests with Ice Cream is included in the recipe collection Desserts for the Easter Lunch.
