Spaghetti cooked in bisque with Adamas Premium Oscietra

Spaghetti cooked in bisque with Adamas Premium Oscietra

16 September 2026

Ingredients for 4 people:

240g spaghetti

The heads of a dozen prawns

Celery, carrot and onion.

1 glass of white wine

1 orange

Fresh ginger

40g butter

Oil, salt

Adamas Premium Oscietra caviar

 

Let’s prepare the bisque: remove the eyes from the prawn heads. Gently fry the roughly chopped vegetables in a little oil for a quarter of an hour, pour in the wine and add the prawn heads. Simmer gently and flavour with the orange juice and grated fresh ginger. Depending on how much time you have, add water and allow the liquid to reduce. Strain. Pour the resulting stock into a pan and ‘thicken’ it with cold butter. Add the spaghetti when it is half-cooked and cook until al dente, tossing it well. Roll up the spaghetti and place a generous teaspoon of Premium Oscietra caviar on the plate.

 

Recipe by Stefano Caffarri