Wednesday, December 9, 2009


Ina's Gartens Lemon Capellini with Caviar
(serve with champage)

Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money. We suggest serving with champagne.

Serves 6
• Olive oil
• 1 pound dried capellini
• 1/2 pound unsalted butter, melted
• Zest and juice of 2 lemons, plus additional zest for garnish
• 1 teaspoon salt
• 1 teaspoon freshly ground white pepper
• 150 grams very good black caviar


1. Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
2. Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.

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