Caviar-topped Capellini
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!
November 19, 2008 at 4:19 pm
That looks absolutely delightful.
November 19, 2008 at 4:49 pm
Tres chic! 😉
November 19, 2008 at 5:19 pm
You promised to make me this before. I expect nothing less now.
November 19, 2008 at 10:50 pm
Brilliant. It looks wonderful.
November 21, 2008 at 2:45 pm
Wow. I had no clue you knew how to cook. The food looks very good. How do you roll up the pasta like that with chopsticks though?
November 25, 2008 at 12:46 pm
I never aware there is different type of caviar, hmm, seems like i can get a lower price one to have a try.. yum yum