Spaghetto and Adamas Caviar by chef Michele Casadei Massari
19 June 2023To make this delicious dish, start by cooking the squid ink spaghetti; these noodles have an intense color and a barely salty flavor. Once the pasta is cooked, the intensity of color and distinctive taste will stand out to the eye and palate.
Separately we melt the butter, in this case a Vermont Creamery cultured butter was used, this butter has the distinction of having a delicate flavor and velvety texture. The pasta and butter are gently blended, this cream lightly coats the squid ink spaghetti, forming a layer of richness that binds the whole recipe together.
The highlight of this dish is certainly Adamas Prestige Selection, Baerii Sturgeon. Known for its fine, pearly grains, this caviar offers an exquisite blend of nutty and buttery notes with a fresh, crisp finish that truly reminds one of the sea.
Pairing:
Wine: Champagne would be an excellent choice. It has the effervescence needed to cleanse the palate and enough complexity to withstand the different flavors of the dish.
Liquor: Vodka might be the right choice, especially given its traditional association with caviar.A high-quality, well-chilled vodka has the smoothness and purity of flavor needed to cleanse the palate without overpowering the delicate flavor of the caviar and squid ink pasta. For a unique twist, consider a citrus-infused vodka to add a bright note and counterbalance the rich, buttery, salty flavors of the dish.
For info and reservations:
Firefly restaurant New York City
