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ASSOCIATES |
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Pasta and Caviar |
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| Course |
Any |
| Cuisine |
Unknown |
| Dish Type |
Any |
| Occasion |
Any |
| Submitted By |
Admin |
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| Category |
Pasta, Grains and Pulses |
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Method |
Saucepan |
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Time |
-- |
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Calories |
-- |
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Serves |
4 |
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Ingredients : |
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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 |
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| How to Prepare : |
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• 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. |
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