RECIPE: REC: Black-Tie Pasta

RECIPE:
M

meryl

Well-known member
BLACK-TIE PASTA

"Granted, the hardest thing about this dish is paying for the caviar, but doing so is well worth it. When I serve this, my happy guests literally wipe their bowls clean.

If you can, having a little extra caviar for guests to sprinkle on top like Parmesan cheese is always a growd pleaser."

INGREDIENTS:

2 cups very small cauliflower florets (each about 1/2 inch wide)

8 ounces bow-tie pasta

1/3 to 1/2 cup crême fraîche, at room temperature

2 tablespoons minced fresh chives

2 to 3 ounces Sevruga caviar

Freshly ground black pepper to taste

DIRECTIONS:

1. In a medium saucepan of salted boiling water, cook the cauliflower until tender but firm, about 5 minutes. Drain and rinse under cold water to stop the cooking.

2. In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes. Drop the cauliflower into the pot with the pasta and cook until heated through, about 30 seconds. Drain the pasta and cauliflower in a colander, leaving a little of the cooking water clinging to the pasta.

3. Transfer to a large bowl. Toss the pasta and cauliflower thoroughly with the crème fraîche and chives. Add the caviar and pepper and toss lightly. Divide the pasta among 4 warmed shallow bowls and serve immediately.

Serves 4

by Katherine Alford from "Caviar, Truffles, and Foie Gras"

www.leitesculinaria.com

http://www.leitesculinaria.com/recipes/cookbook/images/black_tie_pasta.jpg

 
Meryl, I'd love to serve this for a dinner party. Do you have a menu suggestion to accompany..

this dish? Also, where do you get your caviar? I found this caviar on the internet for $135.00/2-oz. jar. The recipe sounds so good, but I couldn't bear to eat such an expensive ingredient. TIA

 
Sorry, Marianne, I should have indicated that this is not T&T, but I thought it sounded great and

wanted to post it. The opening text was written by the author, and I have since edited it, and added quotes around the text.

Here's a link to igourmet.com, which sells all types of caviar with a wide range of prices. Make sure you look through all three pages. I haven't bought the stuff in years, but I've heard this is a reputable company.

I'll think about some menu suggestions for this, and will get back to you later. I'm sure other people here will have some good suggestions also.

http://www.igourmet.com/shoppe/search.aspx?qry=caviar&cat=&country=+Filter+by+Country

 
Another one to check out: Pasta With Salmon Caviar

PASTA WITH SALMON CAVIAR

Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.

INGREDIENTS:

Salt
1/2 pound dry tagliarini or fettuccine
2 tablespoons unsalted butter
1 shallot, minced
1/4 cup plus 2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon chopped tarragon
Freshly ground pepper
2 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
4 ounces salmon caviar

DIRECTIONS

Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

4 MAIN OR 6 FIRST-COURSE SERVINGS

WINE: Rich, full-bodied minerally white: 2004 Kumeu River Village Chardonnay.

Recipe by Grace Parisi
From "Ingredient: American Caviar"
Food & Wine

Pasta With Salmon Caviar

 
NFRC: DH's reminiscence about caviar...

C:\Documents and Settings\Administrator\Local Settings\Temp\Word\CAVIAR.htm

 
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