Caviar Pasta

You don't mean that the caviar is heated?

noooo...it is not heated. I guess you make the pasta and fold in shallots that have been simmering in olive oil. When you serve it, you top it with caviar. There are other recipes out there and I cannot find them.

cave girl,

Below are a few recipes. However, I can't understand why anyone would put caviar into a pasta dish.

http://www.911caviar.com/caviar-recipes-pasta-caviar.html
http://www.nydailynews.com/city_life/food/story/326024p-278634c.html
http://recipes.chef2chef.net/recipe-archive/32/174869.shtml
http://pasta.allrecipes.com/az/Pstmnsi.asp

Here, here!! Give me my caviar with a spoon and a shot of Stoli's...

Must agree with Darlene, although I prefer Champagne. Other flavors of food obscure some of the delicate flavors of fine caviar.

I don't have the recipie, but I did have a very nice pasta dish at a friends house that had a very light cream sauce with caviar mixed in. It created a nice texture and flavor. And no, you don't use "fine" caviar, but an American version that is relatively inexpensive.

Save pasta for the homeless, I'll just take the caviar.

quote:

Originally posted by Darlene:
Here, here!! Give me my caviar with a spoon and a shot of Stoli's...

though for me, it'd have to be (1) Grey Goose (2) Stoli's (3) Hangar 1... and if there must be a 4th , then (4) Kettle One

Ahhh, yes. I keep Grey Goose in my freezer...