Spaghettone “cream,” vodka and salmon | Stefano Sforza

Recipe for 4 people

For the dressing

• 1 250 g cuttlefish
• 300 g olive oil
• 100 g salmon roe
• 15 g dill
• 1 untreated lemon
• Żubrówka Bison Grass vodka to taste
• Black pepper to taste

Procedure

Clean the cuttlefish. Place it in a vacuum-sealed bag. Add the olive oil and close the bag. Cook at 68°C for 8 hours. Let rest for at least one night in the refrigerator. Drain the cuttlefish from the liquid and store both ingredients. While the former can be used in other recipes, finely chopped or grilled into cubes, the liquid is to be emulsified with the help of a hand mixer until it has the consistency of mayonnaise. Chop the dill and add it to the salmon eggs along with the black pepper, the zest of a quarter of a lemon and a few drops of vodka. Grate the rest of the zest and keep it aside. Extract the juice from the entire lemon.

For the pasta

• 350 g spaghettoni Pietro Massi
• Salt to taste

Procedure

Cook the pasta in plenty of salted water. Add, in a pan, the lemon juice and a ladleful of cooking water. Mix. Drain pasta 2 minutes before it reaches the end of cooking time. Add it to the pan and toss until fully cooked. Remove from heat. Add squid 'mayonnaise' and remaining grated lemon zest. Mix until creamy.

Dish composition

• Black pepper
• Vodka Żubrówka Bison Grass to taste

Procedure

Using a pasta cup and tongs, place the spaghetti in the center of the plate. Lay the salmon eggs on top. Finish with a grinding of black pepper and a few drops of vodka spray.