Pasta with caviar
ingredients
225g/8oz fresh vermicelli
75g/3oz unsalted butter
100g/4oz good-quality caviar 8 fresh chives, chopped
8 quail’s eggs, soft-boiled and peeled
1 lemon, thinly sliced
• Cook the pasta in lightly salted
boiling water until al dente, then
drain, retaining a very little of the
cooking water, and toss in the
butter. Arrange in swirls on four small serving plates.
• Put a dollop of caviar in the centre
of each mound of pasta, and
sprinkle the chives over the top.
• Garnish each serving with two
quail’s eggs and lemon slices.
serves 4
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment