Spaghetti With Caviar and Champagne Sauce
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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