Facciamo due spaghetti? Spaghetti is one of the staple of our diet. It is very versatile, and can go with almost anything, even in the most simple form; cacio e pepe. Well, this is an upgrade of a simple spaghetti. It takes about 15 minutes but it does bring out the lux in ‘du spaghi’.
Ingredients (serves 4)
- 300g smoked salmon
- 25g lumpfish caviar (of course you can use Beluga caviar)
- 1 clove garlic (finely chopped)
- 2 tbsp butter
- 2 tbsp flour
- 300ml warm milk
- Sprinkle of dried basil
- Sprinkle of chives
- Salt to taste
- Ground pepper to taste
- Drizzle extra virgin olive oil
- Artichokes (optional)
First, prepare the easy Bechamel sauce. Melt the butter in a pan. Next, add the flour. Stir continuously on medium heat for about 2 minutes. It should bubble but it should not burn. Now, add the warm milk slowly in 3 stages. Ensure the mixture absorbs the first 100ml of milk before adding the next 100ml, and the final 100ml. Bring it to a boil, then leave to simmer on low heat for a further 2 minutes whilst stirring continuously. Remove from the heat and let it rest.
Now, cook your spaghetti in a pan with boiling water, with salt added to the water to increase the boiling point. Cook for 10 minutes (al dente).
Add the spaghetti onto the freshly made Bechamel sauce. Add the dried basil, chives, ground pepper. Mix the spaghetti into the sauce. Serve into bowls.
Remove the smoked salmon and roll them up into a beautiful rose. Place the ‘salmon roses’ on your bowl of spaghetti. Place a spoonful of caviar on top. Serve with artichokes and a drizzle of extra virgin olive oil. Buon Appetito and enjoy the posh du spaghi with a glass of champagne or franciacorta.