Tagliatelli In A Creamy Caviar Sauce Recipes

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TAGLIATELLI IN A CREAMY CAVIAR SAUCE



Tagliatelli in a Creamy Caviar Sauce image

This is so simple and yet so impressive. I love to spoil my DH every so often and he loves caviar. Serve with ice-cold Champagne and lots of love.

Provided by Sonja South Africa

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

400 g tagliatelle pasta noodles
1/2 cup butter
1 cup cream
1/2-3/4 cup black caviar or 1/2-3/4 cup lumpfish caviar
1 cup cooked shrimp or 1 cup prawns
1 teaspoon fresh ground black pepper
grated parmesan cheese

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.

Nutrition Facts : Calories 901.6, Fat 52.4, SaturatedFat 28.8, Cholesterol 513.8, Sodium 821.5, Carbohydrate 74.7, Fiber 3.4, Sugar 2, Protein 35.6

TAGLIATELLI WITH A CREAMY SMOKED SALMON SAUCE



Tagliatelli With a Creamy Smoked Salmon Sauce image

Make and share this Tagliatelli With a Creamy Smoked Salmon Sauce recipe from Food.com.

Provided by WonderWouter

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

500 g tagliatelle pasta noodles
250 g smoked salmon
1 (40 g) can concentrated tomato paste
400 ml cream
chives (as much as you want)
1 onion (I used 3 'sjalotjes')
1 glass white wine
Tabasco sauce

Steps:

  • Cut the salmon, the onion and the chives in little pieces.
  • Boil water for the tagliatelli.
  • 'Glaze' the onion.
  • Add the wine.
  • Boil 'till it becomes 'like glue'.
  • Add the salmon, the cream and the tomato paste.
  • Reduce 'till it becomes a creamy sauce.
  • Put the tagliatelli in the water.
  • Serve the tagliatelli with the sauce.
  • If you want you can add tabasco.
  • Yummy.

Nutrition Facts : Calories 901.2, Fat 39.9, SaturatedFat 21.8, Cholesterol 232.6, Sodium 632.5, Carbohydrate 97.7, Fiber 5, Sugar 5.2, Protein 32

SPAGHETTI WITH CAVIAR AND CREAM



Spaghetti with Caviar and Cream image

This is an extremely rich and wonderful first course, and definitely something to splurge on on a special occasion. I would probably follow with a piece of beef or pork tenderloin, simply done, and a large green salad. Fruit Salad for dessert.

Provided by evelynathens

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar or 2 ounces golden whitefish black caviar

Steps:

  • Cook spaghetti until al dente; drain.
  • Toss with 2 tblsps butter.
  • Melt remaining 4 tblsps butter in large skillet over medium heat.
  • Add shallots and stir 3 minutes.
  • Add cream and vodka and bring to boil.
  • Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
  • Add spaghetti and toss until heated through.
  • Season.
  • Divide among plates; sprinkle with chives and top with caviar.
  • Serve immediately.

Nutrition Facts : Calories 803.5, Fat 57.7, SaturatedFat 34.8, Cholesterol 261.8, Sodium 382.6, Carbohydrate 51.9, Fiber 1.9, Sugar 1.2, Protein 14.5

CAVIAR CREAM SAUCE



Caviar Cream Sauce image

Make and share this Caviar Cream Sauce recipe from Food.com.

Provided by Elly in Canada

Categories     Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 6

3/4 cup sour cream
1/4 cup heavy cream
2 tablespoons red caviar, small size
1 tablespoon fresh chives, chopped
1/2 teaspoon lemon rind, fresh grated
1/4 teaspoon black pepper, freshly grated

Steps:

  • In a small mixing bowl, combine all ingredients.
  • Stir gently, chill until ready to serve.
  • Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.

Nutrition Facts : Calories 657.8, Fat 63.9, SaturatedFat 37.5, Cholesterol 345.6, Sodium 594.4, Carbohydrate 10.9, Fiber 0.3, Sugar 0.4, Protein 14.7

ANGEL HAIR PASTA WITH CAVIAR AND LEMON



Angel Hair Pasta with Caviar and Lemon image

"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 4 servings (as an appetizer)

Number Of Ingredients 7

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
Grated zest and juice of 1/2 to 1 lemon
4 ounces angel hair pasta
1 1/2 to 2 ounces American caviar or trout roe
1 small bunch chives, minced

Steps:

  • Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
  • Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
  • Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
  • Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.

THE RIPPER'S PASTA WITH UNI AND CAVIAR



The Ripper's Pasta With Uni and Caviar image

Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta-usually super-delicate angel hair-and is painstakingly and exquisitely plated. I've doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.

Provided by Anthony Bourdain

Categories     Pasta     Seafood     Parmesan     Caviar     Dinner

Yield Serves 4 as an appetizer

Number Of Ingredients 9

1/2 cup (4 ounces) sea urchin roe (uni)
1/2 cup unsalted butter, at room temperature
Fine sea salt and Espelette pepper, to taste
4 ounces thin spaghetti
2 teaspoons very finely chopped chives
1 tablespoon finely grated Parmiggiano-Reggiano cheese
Freshly ground white pepper to taste
1/2 lemon, seeds removed
1 ounce Iranian osetra caviar or best available (optional)

Steps:

  • Separate out 4 of the best-looking pieces of sea urchin roe to be used as garnish, and place the rest of the roe in the pitcher of a blender or bowl of a food processor fitted with the blade attachment. Purée the sea urchin on medium speed for 1 minute, and pass it through a fine sieve, into a bowl. Return the purée to the blender or food processor, using a spatula to make sure you don't leave any of it behind. Add the butter to the blender or food processor and purée until the mixture is smooth.
  • Bring a medium pot of heavily-salted water to a boil. While the water heats, get set up to finish the dish and plate it: Put 2 tablespoons of water into a small, heavy bottomed pot. Have your sea urchin butter, salt, pepper and a whisk close at hand. Place the chives in a mixing bowl large enough to comfortably hold all of the spaghetti (you'll be tossing the spaghetti and sauce in this bowl).
  • Once the water is boiling, add the spaghetti and cook it until just al dente.
  • While the spaghetti is cooking, finish the sea urchin sauce. Bring the 2 tablespoons water to boil in the small pot-this will happen very quickly-then gently whisk in the sea urchin butter. Taste the mixture and season it with salt and Esplette pepper. If the spaghetti is still cooking, cover the sauce to keep it warm.
  • Once the spaghetti is done, drain it. Add the warm sea urchin sauce and the cheese to the bowl with the chives; mix gently and season with salt and white pepper to taste, then, using tongs, gently toss the pasta into the sauce, making sure it is evenly coated.
  • Divide the pasta into four serving bowls. Drizzle a tablespoon of the extra sauce from the pasta around each mound. Squeeze lemon juice over each serving, and place one reserved lobe of sea urchin roe and 1 1/2 teaspoons of caviar on top of each mound of pasta. Serve immediately.

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