Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 300 ml clear vegetable stock
- 1 x glass champagne
- 1 sprg thyme
- 1 x shallot, finely minced
- 1 pch grated nutmeg
- 300 ml double cream
- 30 gm butter, diced
- 1 x salt and freshly grnd black pepper
- 1 Tbsp. white wine vinegar
- 125 gm Sevruga caviar
- 1 Tbsp. extra virgin olive oil
- 500 gm spaghetti
Direcciones
- Bring the stock, champagne, thyme, shallot and nutmeg to a boil. Reduce the heat to a simmer and reduce the liquid by three quarters. Take it off the heat and strain through a fine sieve. Whisk in the cream and vinegar and adjust the seasoning.
- Plunge the spaghetti into a large saucepan of salted boiling water. Cook till al dente, drain, and toss with the extra virgin olive oil.
- Stir the caviar into the hot cream sauce and immediately pour it over the spaghetti. Serve immediately.
- Preparation is easy
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 735 | |
| Calories from Fat 231 | 31% |
| Total Fat 26.37g | 33% |
| Saturated Fat 14.09g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 382mg | 16% |
| Potassium 406mg | 12% |
| Total Carbs 98.48g | 26% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.45g | 3% |
| Protein 18.51g | 30% |
