Spaghetti cooked in beet juice with vodka, yuzu, and osetra

• 总时间: 55 min

配料

Beet juice: 1.6 quarts/1.5l fresh

Mancini spaghetti: 6.3 oz/180g

Tsar Nicoulai Osetra Caviar : 2.1 oz/60g

Yuzu juice: 1 oz/30g fresh

St. George Spirits Vodka : 1 oz/30g

Sturgeon cream : 2.1 oz/60g

Chive oil: 0.5 oz/15g

Taggiasca olive oil : 1.8 oz/50g

Leeks: 2.6 oz/75g, thinly sliced, white only

Shallots: 2.6 oz/75g, sliced

Vodka: 1.8 oz/50g

Heavy cream: 2.6 oz/75g

Smoked sturgeon: 2.6 oz/75g

Crème fraîche: 1.8 oz/50g

Konbu stock: 1.8 oz/50g konbu stock

步骤

For the sturgeon cream

Warm a 2.1 quart/2l sautoir and add the oil.Add the leeks shallots and a pinch of salt and cook without any color until tender.Deglaze with the vodka and cook until sec.Add the heavy cream and cook for 5 minutes slowly.Season to taste with a pinch more salt and remove from the heat.Put the cream mixture in a Vitamix or blender and add the smoked sturgeon.Blend until smooth and add to a mixing bowl.Add the crème fraiche and finish by whisking in the konbu stock until warm. minimal_rich_text

For the beet juice water

Bring a 4.2 quart/4l pot to a boil with 2.6 quarts/2.5l of water and bring to a simmer. Add 0.5 quart/l of fresh beet juice and simmer but do not season with salt.Season the beet juice water for cooking the pasta with salt to taste. minimal_rich_text

For the beet juice reduction

Reduce a quart/l of beet juice by half and reserve. Place the reduced beet juice in a 3.2 quart/3l Windsor pan. minimal_rich_text

For the spaghetti

Bring the water to a boil and add the spaghetti.Gently warm 4 bowls or plates.Stir the pasta once it is in the beet water and cook for 6 minutes only. minimal_rich_text

Add the al dente pasta to the Windsor pan holding the reduced beet juice.Cook for another 3 minutes to glaze the pasta in the beet juice. minimal_rich_text

At the 10-minute mark add the yuzu juice and vodka and cook for another minute until you see steam coming up from your pan. Taste for seasoning it might require a pinch of salt. minimal_rich_text

Plating

Divide the pasta between 4 plates using a ladle.Divide the sturgeon cream between the 4 plates. minimal_rich_text

Drizzle some chive oil around the plates.Place a large dollop of caviar on top of each pasta and serve immediately. minimal_rich_text