Tagliolini al Caviale

Name: Tagliolini al Caviale (Thin noodles with Caviare)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: Egg noodles, optional; freshly ground black pepper; 4 oz (100 g) red lumpfish caviare; ½ pint (300 ml) soured cream; 1 oz (25 g) butter; a squeeze of lemon juice; grated rind ½ lemon; 4 tablespoons (4 X 75 ml spoon) finely chopped fresh dill or chives; 12 oz (350 g) tagliolini, dried or home-made with 3 eggs

Thin noodles with Caviare

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This is a Roman dish that a New York friend introduced me to. It takes less time to prepare than cooking the pasta-just time for a little iced vodka to put you in the right mood.

Ingredients

Basic recipe

Egg noodles, optional

Europe
Italy
Fish course
Pescatarian
Mediterranean

Method

Combine the butter, soured cream, grated lemon rind and juice, dill or chives and lots of pepper in the top of double saucepan set over barely simmering water. Heat to just below boiling.

At the same time cook the pasta ‘al dente’, drain and turn on to a warm platter. Mix in the sauce, carefully spoon the caviare over the top and serve at once.