Spaghetti With Caviar and Champagne Sauce

Add Comment Add Comment | Comments: 1 | Posted Nov. 29, 2006

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Joel Assouline, owner of Caviar Assouline, uses vegetarian caviar in his recipe. Serves four.

>> 1/4 cup clear vegetable stock or broth
>> 1 glass (about 3/4 cup) champagne
>> 1 sprig of thyme
>> shallot, finely chopped
>> pinch of ground nutmeg
>> 1/4 cup heavy cream
>> 3 tablespoons butter
>> 1 tablespoon white wine vinegar
>> Salt and pepper to taste
>> 3/5-ounce jar vegetarian caviar
>> 1 tablespoon olive oil
>> 1 pound spaghetti

>> 1) Bring the stock, champagne, thyme, shallot and nutmeg to a boil. Reduce heat to a simmer and reduce the liquid by three-quarters.

>> 2) Remove from heat and strain. Whisk in the cream, butter, vinegar and add salt and pepper to taste.

>> 3) Cook pasta until al dente, drain and toss with the olive oil.

>> 4) Stir the caviar into the warm cream sauce, pour over pasta and serve immediately.

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1. Kelp Caviar said... on Jul 23, 2013 at 01:16AM

“Your writing is fine and gives food for thought. I hope that I’ll have more time to read your articles.


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