INSPIRATION
In this dish crafted by the Michelin-starred Chef Maurizio Bufi, the Spaghettone with oyster and raspberry, every element is selected with meticulous care and devotion. The pasta bestowed upon the plate is from Pastificio Massi, the artisanal family estates of Senigallia (AN) which, alongside the ancient, time-honored rhythms of slow drying, marries an innovative and pioneering approach to production. “Beyond standing as a monument of Italian gastronomic prestige, born with reverence to the wheat's pristine nutritional heritage, the Spaghettone of Pasta Massi now reigns supreme in the kitchens of numerous fine-dining sanctuaries across the Peninsula,” muses Chef Maurizio Bufi. “Textured, porous, and resilient, it possesses the perfect soul to cradle embellishments such as the oyster-infused nectar I have envisioned for this creation.”
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Oysters (infused with their pristine liquor)
Pure almond paste
Velvety goat's milk cheese
Nectar of lime
Extra virgin olive oil
Xanthan gum
Freshly plucked raspberries
Lime zest
Sugar
Spoons of raspberry vinegar
Grapeseed oil
Garden chives
Parsley
Spaghetti
Dusting of raspberry
Dill wildflower
Butter
300 g
150 g
80 g
20 g
30 g
3 g
50 g
1
1 g
2 tbsp
50 g
25 g
5 g
240 g
2 g
10 g
To taste
FOR THE ESSENCE OF OYSTER
Oysters preserved in their pristine brine
Pure almond paste
Velvety goat's milk cheese
Essence of lime
Extra virgin olive oil
Xanthan
300 g
150 g
80 g
20 g
30 g
3 g
FOR THE RASPBERRY AGRETTO
Fresh raspberries
Lime
Sugar
Raspberry vinegar
50 g
1
1 g
2 tablespoons
FOR THE INFUSION OF CHIVE OIL
Grape seed oil
Chives
Parsley
50 g
25 g
5 g
FOR THE FINAL TOUCH
Spaghetti
Raspberry dust
Dill
Butter
240 g
2 g
10 g
To taste
CURATION
For the oyster emulsion:
Gently open the oysters, preserving their precious ocean nectar until you have harvested 300 g. Envelop 100 g of oyster flesh in film and commit it to the frost. Place the remaining 200 g of oyster within a vacuum pouch. Cook using a precise immersion circulator at 54°C for 4 minutes. Cool swiftly in an ice bath. Blend the remaining elements together, and cradle the mixture in the chill of the refrigerator.For the raspberry agretto:
Whisper the raspberries and sugar together in a blend. Pass through a fine sieve. Bring to a gentle, poetic simmer. Once cooled, marry with the raspberry vinegar and the bright juice of the lime. Leave to rest and cool in the refrigerator.For the chive-infused oil:
Blend all components into harmony. Transfer the mixture to a vessel, warming it to a precise 104°C. Filter, then allow to repose in the cold for 2 days, permitting the water to gracefully separate from the oil. With a ladle, harvest the pure green oil and transfer it to a squeezer, ready for the final service.For the finishing composition:
Boil the pasta in salted water, withdrawing it a mere minute before its peak of cooking. Finish its journey of heat bound in creamed butter. Off the flame, gently fold in the velvety oyster emulsion. Drape the spaghetti upon the plate. Grate the frozen oysters over the dish, followed by a shower of raspberry powder, the vibrant chive oil, and the tart raspberry agretto; crown with delicate dill fronds to complete the masterpiece.
INSPIRATION
In this dish crafted by the Michelin-starred Chef Maurizio Bufi, the Spaghettone with oyster and raspberry, every element is selected with meticulous care and devotion. The pasta bestowed upon the plate is from Pastificio Massi, the artisanal family estates of Senigallia (AN) which, alongside the ancient, time-honored rhythms of slow drying, marries an innovative and pioneering approach to production. “Beyond standing as a monument of Italian gastronomic prestige, born with reverence to the wheat's pristine nutritional heritage, the Spaghettone of Pasta Massi now reigns supreme in the kitchens of numerous fine-dining sanctuaries across the Peninsula,” muses Chef Maurizio Bufi. “Textured, porous, and resilient, it possesses the perfect soul to cradle embellishments such as the oyster-infused nectar I have envisioned for this creation.”
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Oysters (infused with their pristine liquor)
Pure almond paste
Velvety goat's milk cheese
Nectar of lime
Extra virgin olive oil
Xanthan gum
Freshly plucked raspberries
Lime zest
Sugar
Spoons of raspberry vinegar
Grapeseed oil
Garden chives
Parsley
Spaghetti
Dusting of raspberry
Dill wildflower
Butter
300 g
150 g
80 g
20 g
30 g
3 g
50 g
1
1 g
2 tbsp
50 g
25 g
5 g
240 g
2 g
10 g
To taste
FOR THE ESSENCE OF OYSTER
Oysters preserved in their pristine brine
Pure almond paste
Velvety goat's milk cheese
Essence of lime
Extra virgin olive oil
Xanthan
300 g
150 g
80 g
20 g
30 g
3 g
FOR THE RASPBERRY AGRETTO
Fresh raspberries
Lime
Sugar
Raspberry vinegar
50 g
1
1 g
2 tablespoons
FOR THE INFUSION OF CHIVE OIL
Grape seed oil
Chives
Parsley
50 g
25 g
5 g
FOR THE FINAL TOUCH
Spaghetti
Raspberry dust
Dill
Butter
240 g
2 g
10 g
To taste
CURATION
For the oyster emulsion:
Gently open the oysters, preserving their precious ocean nectar until you have harvested 300 g. Envelop 100 g of oyster flesh in film and commit it to the frost. Place the remaining 200 g of oyster within a vacuum pouch. Cook using a precise immersion circulator at 54°C for 4 minutes. Cool swiftly in an ice bath. Blend the remaining elements together, and cradle the mixture in the chill of the refrigerator.For the raspberry agretto:
Whisper the raspberries and sugar together in a blend. Pass through a fine sieve. Bring to a gentle, poetic simmer. Once cooled, marry with the raspberry vinegar and the bright juice of the lime. Leave to rest and cool in the refrigerator.For the chive-infused oil:
Blend all components into harmony. Transfer the mixture to a vessel, warming it to a precise 104°C. Filter, then allow to repose in the cold for 2 days, permitting the water to gracefully separate from the oil. With a ladle, harvest the pure green oil and transfer it to a squeezer, ready for the final service.For the finishing composition:
Boil the pasta in salted water, withdrawing it a mere minute before its peak of cooking. Finish its journey of heat bound in creamed butter. Off the flame, gently fold in the velvety oyster emulsion. Drape the spaghetti upon the plate. Grate the frozen oysters over the dish, followed by a shower of raspberry powder, the vibrant chive oil, and the tart raspberry agretto; crown with delicate dill fronds to complete the masterpiece.
INSPIRATION
In this dish crafted by the Michelin-starred Chef Maurizio Bufi, the Spaghettone with oyster and raspberry, every element is selected with meticulous care and devotion. The pasta bestowed upon the plate is from Pastificio Massi, the artisanal family estates of Senigallia (AN) which, alongside the ancient, time-honored rhythms of slow drying, marries an innovative and pioneering approach to production. “Beyond standing as a monument of Italian gastronomic prestige, born with reverence to the wheat's pristine nutritional heritage, the Spaghettone of Pasta Massi now reigns supreme in the kitchens of numerous fine-dining sanctuaries across the Peninsula,” muses Chef Maurizio Bufi. “Textured, porous, and resilient, it possesses the perfect soul to cradle embellishments such as the oyster-infused nectar I have envisioned for this creation.”
PORTIONS (FOR 4 PERSONS)
THE RECIPE
Oysters (infused with their pristine liquor)
Pure almond paste
Velvety goat's milk cheese
Nectar of lime
Extra virgin olive oil
Xanthan gum
Freshly plucked raspberries
Lime zest
Sugar
Spoons of raspberry vinegar
Grapeseed oil
Garden chives
Parsley
Spaghetti
Dusting of raspberry
Dill wildflower
Butter
300 g
150 g
80 g
20 g
30 g
3 g
50 g
1
1 g
2 tbsp
50 g
25 g
5 g
240 g
2 g
10 g
To taste
FOR THE ESSENCE OF OYSTER
Oysters preserved in their pristine brine
Pure almond paste
Velvety goat's milk cheese
Essence of lime
Extra virgin olive oil
Xanthan
300 g
150 g
80 g
20 g
30 g
3 g
FOR THE RASPBERRY AGRETTO
Fresh raspberries
Lime
Sugar
Raspberry vinegar
50 g
1
1 g
2 tablespoons
FOR THE INFUSION OF CHIVE OIL
Grape seed oil
Chives
Parsley
50 g
25 g
5 g
FOR THE FINAL TOUCH
Spaghetti
Raspberry dust
Dill
Butter
240 g
2 g
10 g
To taste
CURATION
For the oyster emulsion:
Gently open the oysters, preserving their precious ocean nectar until you have harvested 300 g. Envelop 100 g of oyster flesh in film and commit it to the frost. Place the remaining 200 g of oyster within a vacuum pouch. Cook using a precise immersion circulator at 54°C for 4 minutes. Cool swiftly in an ice bath. Blend the remaining elements together, and cradle the mixture in the chill of the refrigerator.For the raspberry agretto:
Whisper the raspberries and sugar together in a blend. Pass through a fine sieve. Bring to a gentle, poetic simmer. Once cooled, marry with the raspberry vinegar and the bright juice of the lime. Leave to rest and cool in the refrigerator.For the chive-infused oil:
Blend all components into harmony. Transfer the mixture to a vessel, warming it to a precise 104°C. Filter, then allow to repose in the cold for 2 days, permitting the water to gracefully separate from the oil. With a ladle, harvest the pure green oil and transfer it to a squeezer, ready for the final service.For the finishing composition:
Boil the pasta in salted water, withdrawing it a mere minute before its peak of cooking. Finish its journey of heat bound in creamed butter. Off the flame, gently fold in the velvety oyster emulsion. Drape the spaghetti upon the plate. Grate the frozen oysters over the dish, followed by a shower of raspberry powder, the vibrant chive oil, and the tart raspberry agretto; crown with delicate dill fronds to complete the masterpiece.