Lee Baileys Pasta With Golden Caviar Recipes

ANGEL HAIR PASTA WITH CAVIAR AND LEMON

Steps:

• Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
• Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
• Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
• Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR

Steps:

• Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
• Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
• Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

PEA AND PARSLEY SOUP WITH GOLDEN CAVIAR

Steps:

• Melt butter in a large pot over medium heat. Add onion and 2 teaspoons salt; cook, stirring occasionally, until onion is translucent, about 5 minutes.
• Add broth and water and bring to a boil over high heat. Stir in peas and return to a boil. Remove from heat and stir in parsley and creme fraiche. Puree soup in a blender, working in batches, until very smooth. Transfer to a clean pot and stir in lemon juice. Season to taste with salt and pepper and keep warm until ready to serve. Divide soup among bowls and garnish with creme fraiche, caviar, and pea shoots.

THE RIPPER'S PASTA WITH UNI AND CAVIAR

Steps:

• Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
• Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
• Once the water is boiling, add the spaghetti and cook it until just al dente.
• While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
• Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
• Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

INA'S LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
• Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.

PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR

Steps:

• Flake the smoked trout and set aside.
• Bring a large pot salted water to a boil. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
• Cook the fettuccine al dente, about 40 to 60 seconds. Drain.
• Off the heat, toss the fettuccine and the flaked trout in the cream. Season lightly with salt and pepper.
• Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.