Tagliarini With Shrimp And Caviar Recipes

PASTA WITH SALMON CAVIAR

Steps:

• Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
• In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

BUTTERMILK BATTERED SHRIMP WITH CALIFORNIA STURGEON CAVIAR AND CREME FRAICHE OVER PEA SPROUT AND TOMATO SALAD

Steps:

• To make the marinade: In a large bowl, using a whisk, blend together the buttermilk, salt, and lemon pepper seasoning. Whisk until well combined. Toss the shrimp in the marinade until coated. Transfer the shrimp to the refrigerator and allow the shrimp to marinate for 30 minutes. Drain the shrimp and pat dry with paper towels.
• In a large, sturdy, heavy-bottomed sauce pot over medium-high heat, heat the canola oil to 350 degrees F using a deep-fry thermometer inserted in the oil to monitor the temperature.
• To make the batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and lemon pepper seasoning. When the dry ingredients are well combined, whisk in the buttermilk, then whisk in 1 1/2 cups of the sparkling water. Stir until just combined. If the batter is too thick, add more sparkling water a tablespoon at a time until the batter consistency is thinner than pancake batter.
• Holding the shrimp by the tail, dip the shrimp into the batter, leaving the tail uncoated. Drop the battered shrimp into the hot oil and fry for 2 minutes on each side. Transfer the fried shrimp to a paper towel to drain off the excess oil.
• In a bowl, whisk together the olive oil, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste. Toss in the pea sprouts and tomatoes and lightly coat in the dressing.
• On each plate, make a small bed of salad; top the salad with 3 shrimp. Top the shrimp with a tablespoon of creme fraiche and 1 teaspoon of caviar.

CARRABBA'S TAGLIARINI PICCHI PACCHIU

Steps:

• Cook pasta according to package directions.
• Meanwhile, simmer sliced garlic in olive oil over very low heat for about 10 minutes.
• Add remaining ingredients and stir over medium heat another 2 minutes.
• Toss with cooked angel hair pasta and serve as a side dish for chicken or shrimp.

TAGLIATELLI IN A CREAMY CAVIAR SAUCE

Steps:

• Cook pasta till al dente, drain and toss in a little olive oil and place in a warmed serving dish.
• Melt the butter and add the cream, heat until just boiling.
• Add the caviar and stir.
• Warm through for about one minute.
• Add the cooked prawns or shrimp and warm through.
• Add the sauce to the pasta, sprinkle over the black pepper and grated parmesan to taste.
• Serve with a simple green salad.

TAGLIARINI

Steps:

• 1. Saute onion, bell pepper and garlic in oil, add beef cook until beef is lightly browned. Add all ingredients except cheese. cook until noodles are done then add cheese, stir until cheese is mixed in. This can also be baked like a casserole.

MY GRANDMOTHER'S TALLERINI

Steps:

• Brown meat w/onion. Season w/Tony's (use less if you're using soup mix, which already has salt).
• Add soup and water and corn. Bring to a boil.
• Add noodles and cook on medium heat for 7 minutes. .
• Add cheese and simmer until melted.

TAGLIARINI CASSEROLE

Steps:

• In a large dutch oven, over medium heat, cook ground beef, stirring, until meat loses its pink color.
• Drain off fat.
• Stir in Adobo, dry onion, garlic powder, pepper, Italian seasoning & chili powder. Add broth, spaghetti sauce, creamed corn & olives.
• Simmer meat mixture on low heat for about 15 minutes.
• Meanwhile, in a large pot of boiling, salted water cook noodles until just al dente & drain.
• Combine meat mixture with cooked noodles & pour into an extra large casserole dish (4 quart 10x14").
• Cover with foil & bake for 45 minutes at 350 degrees.
• Remove foil & sprinkle cheese over top. Return to oven for an additional 5 minutes to melt cheese.

TAGLIARINI WITH SHRIMP AND CAVIAR

Steps:

• 1 In a skillet large enough to hold all of the pasta, melt the butter over medium heat. Add the shrimp and cook, stirring, until pink and almost cooked through, about 2 minutes. With a slotted spoon, remove the shrimp to a plate. 2 Add the vodka to the skillet. Cook, stirring, until the liquid evaporates, about 1 minute. Add the cream and bring to a simmer. Cook until the cream thickens slightly, about one minute more. Stir in the shrimp and a pinch of salt and pepper. Add the green onion and lemon zest. Remove from the heat. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving a little of the cooking water. 4 Pour the pasta into the skillet with the sauce and toss well over medium heat. Add a little of the cooking water if the pasta seems dry. Divide the pasta among the plates. Top each portion with a spoonful of caviar and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.