Sauce No.11 for Pasta: Black Spaghettini
This recipe my friends is one of the most presentable. The mixture of common inexpensive black fish roe (caviar), with fresh cream produces a black sauce turning the white spaghettini black when mixed together.
You will need:
Serves 4
- 100 gms of spaghettini per person, 1 liter of water per 100 gms of pasta for the boiling.
- Two little jars of common inexpensive black fish roe (caviar) about 100 gms.
- 330 ml of thick full fresh cream.
- Some fresh dill.
Method:
- Pour cream in sauce pan and bring to a boil, reduce heat.
- Empty the two jars of black fish roe in the cream.
- Using a hand mixer, mix the cream and fish roe trying the break the little fish eggs to produce their black color.
- Simmer for 2 minutes
- Add to steaming spaghetti, mix well till a uniform black color is obtained.
Serve with fresh dill.
A very delicate flavour, Fit as a starter for your esteemed guests who would eat the fish roe if it were served right out of the jar.
Fantastic!
Stelio
You will need:
Serves 4
- 100 gms of spaghettini per person, 1 liter of water per 100 gms of pasta for the boiling.
- Two little jars of common inexpensive black fish roe (caviar) about 100 gms.
- 330 ml of thick full fresh cream.
- Some fresh dill.
Method:
- Pour cream in sauce pan and bring to a boil, reduce heat.
- Empty the two jars of black fish roe in the cream.
- Using a hand mixer, mix the cream and fish roe trying the break the little fish eggs to produce their black color.
- Simmer for 2 minutes
- Add to steaming spaghetti, mix well till a uniform black color is obtained.
Serve with fresh dill.
A very delicate flavour, Fit as a starter for your esteemed guests who would eat the fish roe if it were served right out of the jar.
Fantastic!
Stelio
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