Spaghetti, vodka, yuzu, and osetra caviar recipe
Get the recipe for spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar by chef Michael Tusk.
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Ingredients
- Beet juice: 1.6 quarts/1.5l fresh
- Mancini spaghetti: 6.3 oz/180g
- Tsar Nicoulai Osetra Caviar : 2.1 oz/60g
- Yuzu juice: 1 oz/30g fresh
- St. George Spirits Vodka : 1 oz/30g
- Sturgeon cream : 2.1 oz/60g
- Chive oil: 0.5 oz/15g
- Taggiasca olive oil : 1.8 oz/50g
- Leeks: 2.6 oz/75g. thinly sliced. white only
- Shallots: 2.6 oz/75g. sliced
- Vodka: 1.8 oz/50g
- Heavy cream: 2.6 oz/75g
- Smoked sturgeon: 2.6 oz/75g
- Crème fraîche: 1.8 oz/50g
- Konbu stock: 1.8 oz/50g konbu stock
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