Beet Pasta With Vodka Vinaigrette And Osetra Caviar

By William Norwich

Published November 4, 2000

Total Time
10 minutes
Rating
3(6)
Comments
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Ingredients

Yield:8-10 servings

FOR THE VINAIGRETTE

  • ¾ cup extra virgin olive oil

  • Zest of 2 lemons

  • ⅓ cup fresh lemon juice

  • ⅓ cup good-quality Russian vodka

  • Salt and freshly ground pepper

FOR THE PASTA

  • 2 pounds fresh fettucine

  • 6 cups beet juice (it can be the liquid from canned beets)

  • ⅓ cup creme fraiche

  • 1 hard-boiled egg, finely chopped

  • 2 tablespoons capers, drained

  • 2 tablespoons red onion, finely chopped

  • 2 tablespoons chopped chives

  • 5 ounces Osetra caviar

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

64 grams carbs; 169 milligrams cholesterol; 535 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 3 grams fiber; 739 milligrams sodium; 16 grams protein; 11 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

  1. Step 1

    In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.

  2. Step 2

    In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.

  3. Step 3

    To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.

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Ratings

3 out of 5
6 user ratings
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Comments

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Dev

This is easy to make, and really wonderful. We didn’t use caviar, but followed the recipe exactly for the first run. The beet juice soaked wonderfully into fresh-made pasta for a bit of sweetness. Egg was the key - use more egg than it calls for. The one thing we will change next time is to add a bit of bacon grease to the vinaigrette to compensate for some of flavor lost without the caviar. Overall fantastic, and a beautiful plate.

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