Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar

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

Instructions

1. 1

   For the sturgeon cream: Warm a 2.1 quart/2l sautoir and add the oil.Add the leeks,shallots,and a pinch of salt and cook without any color until tender.Deglaze with the vodka and cook until sec.Add the heavy cream and cook for 5 minutes slowly.Season to taste with a pinch more salt and remove from the heat.Put the cream mixture in a Vitamix or blender and add the smoked sturgeon.Blend until smooth and add to a mixing bowl.Add the crème fraiche and finish by whisking in the konbu stock until warm.

2. 2

   For the beet juice water: Bring a 4.2 quart/4l pot to a boil with 2.6 quarts/2.5l of water and bring to a simmer. Add 0.5 quart/l of fresh beet juice and simmer but do not season with salt.Season the beet juice water for cooking the pasta with salt to taste.

3. 3

   For the beet juice reduction: Reduce a quart/l of beet juice by half and reserve. Place the reduced beet juice in a 3.2 quart/3l Windsor pan.

4. 4

   For the spaghetti: Bring the water to a boil and add the spaghetti.Gently warm 4 bowls or plates.Stir the pasta once it is in the beet water and cook for 6 minutes only.

5. 5

   Add the al dente pasta to the Windsor pan holding the reduced beet juice.Cook for another 3 minutes to glaze the pasta in the beet juice.

6. 6

   At the 10-minute mark add the yuzu juice and vodka and cook for another minute until you see steam coming up from your pan. Taste for seasoning,it might require a pinch of salt.

7. 7

   Plating: Divide the pasta between 4 plates using a ladle.Divide the sturgeon cream between the 4 plates.

8. 8

   Drizzle some chive oil around the plates.Place a large dollop of caviar on top of each pasta and serve immediately.