Lemon Capellini With Caviar Recipes

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.
• Drain quickly, leaving a little water with the capellini.
• Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt, and pepper.
• Place one serving of pasta on each plate and top with a large dollop of fresh caviar.
• Garnish with grated lemon zest. Serve immediately.

INA'S LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
• Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.

CAPELLINI WITH CHIVE BLOSSOMS AND CREME FRAICHE

Steps:

• Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
• Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
• Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.

LEMON-PEPPER CAPELLINI

Steps:

• Place water on to boil for pasta.
• In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
• Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

VEAL SCALOPPINI WITH LEMON CREAM SAUCE

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

LEMON BLINIS WITH CAVIAR AND SCALLION CRèME FRAîCHE

Steps:

• Stir together crème fraîche and 1 tablespoon of the scallions.
• Melt 1 tablespoon butter in a large non-stick skillet over low heat and scrap into a small bowl. Whisk in milk, egg, and 1 teaspoon zest. Add flour, baking powder, sugar, and salt and whisk until smooth.
• Melt half of remaining butter in a large nonstick skillet over medium-low heat.
• Drop 6 rounded teaspoons of batter into skillet and cook until tiny bubbles form on the surface, edges appear dry, and undersides are golden, about 2 to 3 minutes.
• Flip and cook until golden and cooked through, about 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm.
• Melt remaining 1/2 tablespoon butter in skillet and make 6 more blinis (you will have a little batter left over).
• To serve, top blinis with a small dollop of scallion crème fraîche and some caviar, then sprinkle with remaining lemon zest and scallion.