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Ingredientes
- 3 x lemons Extra virgin olive oil for cooking pasta
- 1 lb dry capellini
- 1 c. unsalted butter melted
- 1 tsp coarse salt
- 1 tsp freshly-grnd white pepper
- 5 1/4 ounce good black caviar
Direcciones
- With a grater, remove zest from lemons. Juice 2 of the lemons. Set zest and juice aside.
- Drizzle some extra virgin olive oil into a large pot of lightly salted boiling water, add in capellini, and cook till al dente, about 2 min. Drain quickly, leaving a little water with the pasta. Quickly toss pasta with melted butter, zest of two lemons, lemon juice, salt and pepper.
- Place one serving of pasta on each plate, and top with a large dollop of caviar. Garnish with remaining zest.
- This recipe yields 6 servings.
- NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 619 | |
| Calories from Fat 320 | 52% |
| Total Fat 36.31g | 45% |
| Saturated Fat 20.66g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 769mg | 32% |
| Potassium 244mg | 7% |
| Total Carbs 58.9g | 16% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.43g | 2% |
| Protein 16.45g | 26% |
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