Pasta with Caviar Ingredients
- 225 g/8 oz fresh vermicelli
- 75 g/3 oz unsalted butter
- 100 g/4 oz good-quality caviar
- 8 fresh chives, chopped
- 8 quail’s eggs, soft-boiled and peeled
- 1 lemon, thinly sliced
Pasta with Caviar Recipe
Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the cooking water, and toss in the butter. Arrange in swirls on four
small serving plates.
Put a dollop of caviar in the center of each mound of pasta, and sprinkle the chives over the top.
Garnish each serving with two quail’s eggs and lemon slices.