with Caviar and Champagne Sauce
Serve with Champagne, white burgundy or Pinot Blanc or Pinot Bianco.
This dish combines the simplicity of pasta with the exotic nature of both Champagne and caviar, to stunning effect.
300 ml (l0 fl oz) clear stock
1 glass Champagne
1 sprig thyme
1 shallot, finely chopped
Pinch of grated nutmeg
300 ml (l0 fl oz) double cream
30 g (1 oz) cold butter, diced
Salt and freshly ground black pepper
1 tbsp. white wine vinegar
125 g (4-1/2 oz) Sevruga caviar
1 tbsp. olive oil
1 packet (500 g/1-1/2 lb) spaghettini
1. Bring the stock to boil, then add the Champagne, thyme, shallot and nutmeg. Reduce by three-quarters. Add the cream and simmer for 5 minutes. Take off the heat and strain into a bowl sitting in a bain marie or pan of hot water. Vigorously whisk in the butter, seasoning and vinegar. Keep warm until just before serving, then add the caviar.
2. Bring a large saucepan of water to the boil with 1/2 tsp. salt and 1 tbsp. oil. Cook the spaghettini following the instructions on the packet. Drain and tip into a large, heated bowl. Pour over the Champagne caviar sauce and serve immediately.
The Definitive Guide
By Susie Boeckmann
and Natalie Rebeiz-Nielsen
John Wiley & Sons, Inc, 2000
Hardback, $ 40.00
Recipe reprinted by permission.
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This page created December 2001