Spaghettone with Oysters & Raspberries, conceived by Michelin-starred Chef Maurizio Bufi of Ristorante Il Fagiano, the flagship restaurant of the 5-star L Grand Hotel Fasano & Villa Principe in Gardone Riviera (BS), Italy, showcases carefully selected ingredients and meticulous technique.

A culinary creation by Chef Maurizio Bufi. Each component of this dish is thoughtfully curated, highlighting the chef’s commitment to exceptional flavors and textures. The spaghettone pasta is expertly paired with the briny sweetness of oysters and the vibrant acidity of raspberries, resulting in a harmonious and unforgettable taste experience.

The pasta, Spaghettone by Pastificio Massi, a family-owned company from Senigallia (AN), is produced using slow drying methods combined with innovative production techniques. “Besides being a symbol of Italian gastronomic excellence, produced respecting all the nutritional characteristics of the wheat, Spaghettone Pasta Massi is now a staple in the kitchens of many gourmet restaurants in Italy,” comments Chef Bufi. “Rough, porous, and tenacious, it’s perfect for capturing sauces like the oyster-based one I’ve created for this dish.”

Ingredients for 4 people

For the Oyster Cream

For the Raspberry Agretto

For the Chive Oil

For the Finishing

1 of 3

Procedure

Oyster Cream

1. Open the oysters, reserving the liquor (approximately 300g). Wrap 100g of the oyster meat in plastic wrap and freeze. Place the remaining 200g of oyster meat in a vacuum-sealed bag.
2. Cook the vacuum-sealed oysters using a sous vide immersion circulator (Roner) at 54°C (129°F) for 4 minutes. Immediately chill in an ice bath.
3. Combine the cooked oysters, reserved oyster liquor, almond paste, goat cheese, lime juice, EVOO, and xanthan gum in a high-powered blender (such as a Thermomix). Blend until smooth. Store in the refrigerator.

Raspberry Agretto

1. Combine the raspberries and sugar in a high-powered blender (such as a Thermomix). Blend until smooth. Strain through a fine-mesh sieve.
2. Bring the strained raspberry puree to a gentle simmer. Remove from heat and allow to cool. Once cooled, add the raspberry vinegar and lime juice. Refrigerate.

Chive Oil

1. Combine the grapeseed oil, chives, and parsley in a high-powered blender (such as a Thermomix). Blend until smooth.
2. Transfer the mixture to a saucepan and heat to 104°C (219°F). Strain through a fine-mesh sieve.
3. Refrigerate for 2 days to allow the water to separate from the oil. Carefully skim off the oil with a ladle and transfer it to a squeeze bottle for service.

Plating

1. Cook the spaghetti in salted boiling water until one minute short of al dente.
2. Finish cooking the pasta in a pan with melted butter, creating a creamy emulsion. Remove from heat and toss with the oyster cream.
3. Plate the spaghetti. Finely grate the frozen oyster over the top. Garnish with raspberry powder, chive oil, raspberry agretto, and fresh dill sprigs.

Ristorante Il Fagiano

Grand Hotel Fasano: A Double Table Remarquable Winner

The 5* Luxury Grand Hotel Fasano & Villa Principe in Gardone Riviera, located in the province of Brescia on the beauty of Lake Garda, reaches a new accolade as the first and only European hotel to boast two restaurants recognized Table Remarquables within the community les Collectionneurs, a recognition established to indicate the insignias that stand out for their attention to the territory, local products, and qualified producers and breeders.