November 19, 2008
I’ve always been enamored by the cold angel hair pasta topped with osteria caviar at Gunther’s, as well as Iggy’s rendition of a similar dish. It was finally my turn to try a take of capellini with caviar of some sort.
Cook the angel hair for 2 minutes to a nice al dente, and while hot, toss in a combination of cream cheese, spring onions, and a generous drizzle of truffle and olive oil. Use two chopsticks to roll the pasta into a bite-sized ball and set on a spoon. Top off with generous portion of caviar of your choice.
Since I was on a budget, I opted for lumpfish caviar, which for $10 bought me a decent sized jar enough to make at least 15 portions. If I had deep pockets, I am sure that a nice hunk of osteria caviar instead would take this dish to a new level. Maybe one day! For the time being, I’ll stick to the lumpfish since I was satisfied with the results, which in total only cost me $15 to make, and ended up looking quite nice.
A simple, elegant starter for any dining occasion. Give it a shot!