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

Difficulty
Intermediate
Total Time
55MIN
Cuisine

Ingredients

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

How to make Michael Tusk’s spaghetti and caviar dish
01.
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.

02.
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. 

Michael Tusk's spaghetti_beet juice water
Chef's tip
Unlike other pastas, season conservatively since we are serving it with caviar.
03.
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.

Michael Tusk's spaghetti_beet juice reduction
04.
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. 

Michael Tusk's spaghetti_cooking spaghetti
Chef's tip
Use a timer to avoid overcooking.
05.

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.

Michael Tusk's spaghetti_Glazing spaghetti.
Chef's tip
If needed add a little of your reserved pasta water.
06.

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.

Michael Tusk tasting spaghetti
07.
Plating

Divide the pasta between 4 plates using a ladle.

Divide the sturgeon cream between the 4 plates.

Michael Tusk plating spaghetti
08.

Drizzle some chive oil around the plates.

Place a large dollop of caviar on top of each pasta and serve immediately.

Michael Tusk plating spaghetti with caviar.
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