Pasta Romanov
Pasta romanov is an easy recipe that can be whipped up in about 15 minutes from minimal ingredients for maximum style.
Source and licence
"Pasta Romanov" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pasta_Romanov, revision 4630297), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pasta_Romanov&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630297
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Pasta (taglietelli, spaghetti, or angel hair preferred)
- Mascarpone cheese (or similar mild cheese like ricotta)
- Tomato purée (paste)
- Vodka
- 1 tsp caviar (or lumpfish roe)
- Whole lemon
Method
- Boil a pot of salted water, add the pasta, and cook until al dente. Drain.
- Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink.
- Add a slug (a couple tablespoons) of vodka to the melted cheese.
- Add caviar to the cheese and toss the drained pasta in it to coat.
- Cut lemon into wedges and use as garnish with a teaspoon or two of caviar.
- Serve with champagne or crisp white wine.