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Wednesday, October 20, 2010

Pasta with Caviar Recipe


225g/8oz fresh vermicelli
75g/3oz unsalted butter
100g/4oz good-quality caviar
8 fresh chives, chopped
8 quail’s eggs, soft-boiled and
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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