SPAGHETTI WITH CAVIAR AND CREAM
This is an extremely rich and wonderful first course, and definitely something to splurge on on a special occasion. I would probably follow with a piece of beef or pork tenderloin, simply done, and a large green salad. Fruit Salad for dessert.
Provided by evelynathens
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti until al dente; drain.
- Toss with 2 tblsps butter.
- Melt remaining 4 tblsps butter in large skillet over medium heat.
- Add shallots and stir 3 minutes.
- Add cream and vodka and bring to boil.
- Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
- Add spaghetti and toss until heated through.
- Season.
- Divide among plates; sprinkle with chives and top with caviar.
- Serve immediately.
Nutrition Facts : Calories 803.5, Fat 57.7, SaturatedFat 34.8, Cholesterol 261.8, Sodium 382.6, Carbohydrate 51.9, Fiber 1.9, Sugar 1.2, Protein 14.5
ANGEL HAIR PASTA WITH CAVIAR AND LEMON
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings (as an appetizer)
Number Of Ingredients 7
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.
THE RIPPER'S PASTA WITH UNI AND CAVIAR
Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly and exquisitely plated. I've doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.
Provided by Anthony Bourdain
Categories Pasta Seafood Parmesan Caviar Dinner
Yield Serves 4 as an appetizer
Number Of Ingredients 9
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.
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.
CREAMY BAKED SPAGHETTI
Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
- Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 630 calories, Carbohydrate 75.9 g, Cholesterol 65.2 mg, Fat 24.7 g, Fiber 16.9 g, Protein 25.3 g, SaturatedFat 12.2 g, Sodium 1219.1 mg, Sugar 2.5 g
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
LEE BAILEY'S PASTA WITH GOLDEN CAVIAR
Provided by Julia Reed
Categories dinner, pastas, main course
Time 25m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 43 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 20 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
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