Maurizio Bufi is the author of a fascinating fusion of oyster and raspberry, which meet in an unprecedented culinary dance that redefines the written rules of pasta tout court. With his spaghettone, the chef transforms high-quality ingredients into a sensory experience, where the creaminess of the oyster and the lively acidity of the raspberry invite palates to explore new frontiers.

SPAGHETTONE, OYSTER, RASPBERRY

Maurizio Bufi is the executive chef of Il Fagiano* Restaurant, the flagship establishment of the 5*L Grand Hotel Fasano & Villa Principe in Gardone Riviera (BS). His gastronomic proposal is distinguished by the use of few, but excellent, ingredients. This is demonstrated by dishes such as Spaghettone, oyster and raspberry, in which each element is selected with care and attention. The pasta is that of Pastificio Massi, the family-owned company in Senigallia (AN) that combines the very slow drying methods of yesteryear with an innovative, cutting-edge production approach. “In addition to being a symbol of Italian gastronomic excellence, produced in respect of all the nutritional characteristics of wheat, Pasta Massi spaghettone is now a protagonist in the kitchens of many gastronomic restaurants on the Peninsula,” comments chef Maurizio Bufi. “Rough, porous and tough, it is perfect for capturing condiments such as the oyster-based one I thought up for this dish.”

Ingredients for 4 people

For the oyster cream

300 g oysters with their water
150 g of pure almond paste
80 g soft goat cheese
20 g of lime juice
30 g of extra virgin olive oil
3 g xanthan

Procedure

Open the oysters and set aside their water, making a total of 300 g. Roll 100 g of oyster in foil and freeze. Place the remaining 200 g of oyster in a vacuum bag. Cook with the help of a Roner at 54°C for 4 min. Cool in water and ice. Blend in Thermomix with remaining ingredients. Store in refrigerator.

For the raspberry agretti

50 g fresh raspberries
1 lime
1 g sugar
2 tbsp raspberry vinegar

Procedure

Blend raspberries and sugar in Thermomix. Strain. Bring to a gentle simmer. When cold, add raspberry vinegar and lime juice. Allow to cool in refrigerator.

For the chive oil

50 g grape seed oil
25 g chives
5 g of parsley

Procedure

Blend all the ingredients in the Thermomix. Transfer the mixture to a saucepan at a temperature of 104°C. Strain. Allow to chill in the refrigerator for 2 days so that the water separates from the oil. Using a ladle, recover the oil and transfer it to a squeezer ready for serving.

For the finish

240 g of noodles
2 g raspberry powder
10 g dill
Q.b. butter

Procedure

Cook pasta in water and salt until one minute from the end of cooking time. Finish cooking with creamed butter. Off the heat, toss with the oyster cream. Plate the spaghetti. Grate the previously frozen oysters and use them, along with the raspberry powder, chive oil, raspberry agretti and dill leaves, to complete the dish.