Pasta With Smoked Salmon & Golden Caviar
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1 1/2 lb Thin spaghetti
- 1/2 lb Smoked salmon, thinly sliced and cut into 1/2" pieces
- Salt
- 1 cn Golden caviar (4 oz.), about 1 T per serving, room temperature
- 2 c Whipping cream
- 3/4 c Butter, (plus up to 4 T more for pasta)
- White Pepper to taste
Contains
GlutenEggsFishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 Can Golden caviar (4 oz.), about 1 T per serving, room temperature
- Cook pasta until al dente; rinse and drain. Blend up to 4 tablespoons butter to moisten. Melt 3/4 cup butter in a large skillet. Add cream and bring to a boil, stirring occasionally. Reduce heat to medium and cook sauce until reduced, about 5 minutes. Add smoked salmon and white pepper. (The smoked salmon will probably eliminate the need for salt.) Add pasta to sauce and toss gently but thoroughly. Heat to warm if necessary. Serve immediately with a spoonful of caviar on top or on the side of each serving. Serves 6.
- 0-89535-147-1 SHARED BY: Jim Bodle 3/93
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Wooden spoon
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Colander