Pasta with caviar
Instructions
Dry chopped shallots in 40 g butter, combine boiled beans, sprinkle with worcester, combine the cream, season with salt and add a pinch of paprika.
Simmer for a few minutes.
Cook al dente pasta and sauté in a pan with the salsa to the beans.
Remove from heat, add the caviar, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti alla chitarra
- 1 shallot
- 2 tablespoons of red caviar
- 200 g of frozen beans
- 150 g of cream
- 1 sprig of parsley
- Worcestershire sauce
- 1 pinch of sweet paprika
- 40 g of butter
- Salt