-
Spaghetti With Caviar And Champagne Sauce
Ingredients
- 300 ml clear vegetable stock
- 1 x glass champagne
- 1 sprg thyme
- 1 x shallot, finely minced
- 1 pch grated nutmeg
- 300 ml double cream
- 30 gm butter, diced
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. white wine vinegar
- 125 gm Sevruga caviar
- 1 Tbsp. extra virgin olive oil
- 500 gm spaghetti
Directions
- Bring the stock, champagne, thyme, shallot and nutmeg to a boil. Reduce the heat to a simmer and reduce the liquid by three quarters. Take it off the heat and strain through a fine sieve. Whisk in the cream and vinegar and adjust the seasoning.
- Plunge the spaghetti into a large saucepan of salted boiling water. Cook till al dente, drain, and toss with the extra virgin olive oil.
- Stir the caviar into the hot cream sauce and immediately pour it over the spaghetti. Serve immediately.
- Preparation is easy
Share Recipe
Similar Recipes
Leave a review or comment
