Spaghettini in cream with caviar

Preparation time: approx. 35 minutes

Reduced and elegant!

A plate like from a good restaurant. Reduced and elegant, yet rich in taste. This fine pasta is also surprisingly easy to make at home! For themselves, for their favorite guests.

Our tip:

Cooked with vegetable broth, chicken or beef broth, this wine sauce also goes well with truffled pasta.

ingredients

  • 3 shallots

  • 40 grams of butter

  • 100 ml dry white wine

  • 500 ml fish stock

  • 250 ml whipping cream

  • salt

  • 250 g fine pasta, eg linguine, spaghetti

  • 125-150 g caviar ( e.g. baerii or trout caviar)

preparation

Peel and finely dice the shallots, sauté in a saucepan with the melted butter until translucent. Deglaze with wine and bring to the boil. Pour in the fish stock and simmer gently, uncovered, reduce to about 1/3 of the liquid.

Pour in the cream and simmer uncovered for a further 6-8 minutes until slightly thick. Finely puree the sauce with the fork or in a blender. Salt lightly.

Cook the noodles in salted water according to package directions, drain and set aside in a colander. Pour into the sauce and bring to a boil. Turn the noodles into portions using a fork and spoon and arrange on preheated plates.

Mix the remaining sauce with the mixing stick until fluffy and spread over the noodles. Top with caviar and serve immediately.

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