{"id":94288,"date":"2024-12-24T11:18:19","date_gmt":"2024-12-24T11:18:19","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=94288"},"modified":"2024-12-24T11:27:22","modified_gmt":"2024-12-24T11:27:22","slug":"starred-recipe-oysters-grand-hotel-fasano","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/starred-recipe-oysters-grand-hotel-fasano\/","title":{"rendered":"Spaghettone with Oysters & Raspberries: A Signature Recipe by Chef Maurizio Bufi"},"content":{"rendered":"\n

Spaghettone with Oysters & Raspberries, conceived by Michelin-starred Chef Maurizio Bufi of Ristorante Il Fagiano, the flagship restaurant of the 5-star L Grand Hotel Fasano & Villa Principe in Gardone Riviera (BS), Italy, showcases carefully selected ingredients and meticulous technique.<\/h2>\n\n\n\n

A culinary creation by Chef Maurizio Bufi. Each component of this dish is thoughtfully curated, highlighting the chef’s commitment to exceptional flavors and textures. The spaghettone pasta is expertly paired with the briny sweetness of oysters and the vibrant acidity of raspberries, resulting in a harmonious and unforgettable taste experience. <\/p>\n\n\n\n

The pasta, Spaghettone by Pastificio Massi, a family-owned company from Senigallia (AN), is produced using slow drying methods combined with innovative production techniques. \u201cBesides being a symbol of Italian gastronomic excellence, produced respecting all the nutritional characteristics of the wheat, Spaghettone Pasta Massi is now a staple in the kitchens of many gourmet restaurants in Italy,\u201d comments Chef Bufi<\/a>. \u201cRough, porous, and tenacious, it\u2019s perfect for capturing sauces like the oyster-based one I\u2019ve created for this dish.\u201d<\/p>\n\n\n\n

Ingredients for 4 people<\/strong><\/h2>\n\n\n\n

For the Oyster Cream<\/strong><\/h3>\n\n\n
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Oysters (with their liquor)<\/strong>: 300 g<\/div>\n
Pure almond paste<\/strong>: 150 g<\/div>\n
Soft goat cheese<\/strong>: 80 g<\/div>\n
Lime juice<\/strong>: 20 g<\/div>\n
Extra virgin olive oil<\/strong>: 30 g<\/div>\n
Xanthan gum<\/strong>: 3 g<\/div>\n
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For the Raspberry Agretto<\/strong><\/h3>\n\n\n
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Fresh raspberries<\/strong>: 50 g<\/div>\n
Lime<\/strong>: 1<\/div>\n
Granulated sugar<\/strong>: 1 g<\/div>\n
Raspberry vinegar<\/strong>: 2 tablespoons<\/div>\n
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For the Chive Oil<\/strong><\/h3>\n\n\n
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Grapeseed oil<\/strong>: 50 g<\/div>\n
Fresh chives<\/strong>: 25 g<\/div>\n
Fresh parsley<\/strong>: 5 g<\/div>\n
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For the Finishing<\/strong><\/h3>\n\n\n
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Spaghetti<\/strong>: 240 g<\/div>\n
Raspberry powder<\/strong>: 2 g<\/div>\n
Fresh dill<\/strong>: 10 g<\/div>\n
Butter<\/strong>: as needed<\/div>\n
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