Pasta ai Caviale
Even though pasta may have originally been the food of the peasants, there is no reason why it can’t be made into a fine-dining and luxurious treat. Here is an exquisite pairing of juicy, burst-in-your-mouth caviar with Italy’s most famous export.
1 small onion – finely chopped
1 clove garlic - crushed
lemon zest from one lemon plus juice from half a lemon
half cup of white wine
one cup fish stock
salt and pepper to taste
French chives for garnish
Caviar (red, black or both!)
Bring a large pot of water to a boil and add a large pinch of salt. Add the fettuccini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
Sauté the onion and garlic for 2 minutes in olive oil. Pour the white wine and reduce by half then add the stock, and again reduce by half.
Toss with fettuccini and add the lemon zest and lemon juice. Season with salt and pepper and allow to cool slightly before tossing in the caviar of your choice. Garnish with two chive sprigs and serve immediately! Enjoy with a full bodied Chardonnay.
Oh, by the way, here is another example of an exquisite pairing of juicy, burst-in-your-mouth caviar with another of Italy’s most famous (and juiciest) exports…!
Monica Bellucci smeared in 26 ounces of Beluga Caviar. Sounds terrible.