Full Range
Dante Boccuzzi’s cooking reflects a career that spans the globe.

Spaghetti Spaghetti


Serves 4
  • 1 spaghetti squash
  • 3 scallions, sliced
  • 3 tablespoons extra-virgin olive oil
  • 5 chestnuts, sliced
  • 1 lemon, juiced
  • 3 tablespoons butter
  • Salt
  • 1 pound spaghetti
  • 3 tablespoons toasted bread crumbs
  • 2 teaspoons chopped chives


Slice the spaghetti squash in half and place on a baking sheet. Add 3 tablespoons of water and cover with foil.

Bake the squash in the oven for 20 min at 350˚F. Remove the squash with a fork, making strings.

In a large saucepan, cook the scallions in the olive oil. Add the spaghetti squash and chestnuts. Add a touch of lemon juice and whole butter.

In a separate pot, bring salted water to a boil. Cook the spaghetti until firm to the bite. Strain the pasta and place it with the spaghetti squash. Mix together and sprinkle bread crumbs and chives on top. Serve immediately.

Caviar in a Cloud


Serves 2
  • For the potato foam
  • 1 cup potato, peeled and chopped
  • 1 cup cream
  • ½ cup milk
  • 1 sprig fresh thyme
  • ½ fresh bay leaf
  • 4 egg yolks
  • ¼ cup crème fraîche
  • Salt and pepper

  • 1 oz. Sevruga caviar
  • 2 eggs, hard boiled
  • 1 tablespoons chopped chives


Place the potato, cream, milk, thyme, and bay leaf in a medium sized sauce pot and bring to a boil over medium high heat. Cook until the potatoes are extremely tender, approximately 20 minutes.

Place the egg yolks in a large bowl and set aside. Strain the potatoes from the milk and cream, reserving each separately.

Remove and discard the thyme and bay leaf. Pass the potato through a food mill or potato ricer and set aside. Put the liquid back into the pot and bring to a boil.

Whisk ⅓ of the mixture slowly into the egg yolks to temper them. Lower the heat and whisk the egg yolk mixture into the milk and cream. Whisk and cook until the mixture thickens.

Remove from heat and continue to whisk until the mixture cools down. Pour the mixture over the riced potatoes. Add the crème fraîche. Season the mixture and pass it through a fine sieve.

Add to a foam canister and pressurize. Refrigerate until ready to use.

Pass the hard-boiled eggs through a fine sieve.

To assemble the dish: Distribute the caviar evenly into chilled martini glasses or small glass bowls. Spoon the fine eggs over the caviar. Squeeze the potato foam out into a separate container and spoon liberally over the caviar. Top with chopped chives.