Lee Bailey's Pasta With Golden Caviar
Published December 27, 2003
- Total Time
- 25 minutes
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Ingredients
3 cups créme fraîche
⅓ cup Calvados or other brandy
2 bay leaves
8 tablespoons unsalted butter, softened
1 ½ pounds angel-hair pasta
1 egg yolk
20 ounces golden (whitefish) caviar
Salt
Freshly ground black pepper
Nutritional analysis per serving (8 servings)
71 grams carbs; 515 milligrams cholesterol; 800 calories; 11 grams monosaturated fat; 7 grams polyunsaturated fat; 19 grams saturated fat; 42 grams fat; 1 gram trans fat; 3 grams fiber; 1097 milligrams sodium; 31 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
- Step 2
Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
- Step 3
Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about ¾ of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.
Golden caviar is available with 24-hour notice from Wild Edibles, in the Market at Grand Central Terminal, (212) 687-4255.
Private Notes