Pasta with caviar

Ingredients

6

Steps

3

Serves

4

Cook Time

00-00 Min

Ingredients

  • 225g/8oz fresh vermicelli
  • 75g/3oz unsalted butter
  • 100g/4oz good-quality caviar
  • 8 fresh chives, chopped
  • 8 quail’s eggs, soft-boiled and peeled
  • 1 lemon, thinly sliced
  • 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 centre of each mound of pasta, and sprinkle the chives over the top.
  • Garnish each serving with two quail’s eggs and lemon slices.
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