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.
ANGEL HAIR PASTA WITH CAVIAR AND LEMON
"The combination of bright citrus with salty caviar is so simple and fun to serve around the holidays," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 30m
Yield 4 servings (as an appetizer)
Number Of Ingredients 7
Steps:
- Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta.
- Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn?t clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water.
- Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed.
- Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest.
MILLION-DOLLAR SPAGHETTI
The perfect combination of pasta, ground beef, and cream cheese mixture. Unbelievably good! Serve with garlic bread and salad. Enjoy!
Provided by Coqui30
Categories Main Dish Recipes Pasta Spaghetti Recipes Baked
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
- Place half the slices of butter into the bottom of a 9x13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
- Pour ground beef mixture over spaghetti and spread to cover casserole.
- Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 30.8 g, Cholesterol 136.4 mg, Fat 42.2 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 24.3 g, Sodium 721 mg, Sugar 6 g
PASTA WITH CREAM SAUCE
This beautiful pasta is well coated with a delicious garlic-cream sauce. It's a versatile dish that can be served as a side dish or a main dish. -Amy Sauser, Omaha, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by about half. Stir in cream. , Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1-1/4 cups. Drain pasta; toss with sauce.
Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 181mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.
CAVIAR AND CRèME FRAîCHE TARTLETS
It doesn't get simpler-or more elegant-than crème fraîche and caviar tartlets alongside a glass of sparkling wine.
Provided by Union Square Events
Categories Appetizer Party Caviar Milk/Cream Christmas New Year's Eve Oscars Anniversary Valentine's Day Cocktail Party Hors D'Oeuvre Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 mini-tarts
Number Of Ingredients 4
Steps:
- Arrange tart shells on a serving platter. Spoon crème fraîche into a small resealable plastic bag and snip a 1/4" opening in the corner. Pipe about 1/2 tablespoon crème fraîche onto one side of tart shells and spoon 1/2 teaspoon caviar onto the other side. Garnish with chives and serve immediately.
CREAMY BAKED SPAGHETTI
Spaghetti, prepared pasta sauce, mozzarella and cream cheese make a quick and cheesy comfort-food dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat the sauce in a saucepan over medium heat. Add the cream cheese and stir until melted. Pour pasta and sauce into an oven-safe baking dish and mix well.
- Bake for 30 minutes. Remove from oven and top with mozzarella cheese. Bake until the sauce is thick and the cheese is melted, 10 to 15 minutes.
Nutrition Facts : Calories 630 calories, Carbohydrate 75.9 g, Cholesterol 65.2 mg, Fat 24.7 g, Fiber 16.9 g, Protein 25.3 g, SaturatedFat 12.2 g, Sodium 1219.1 mg, Sugar 2.5 g
PASTA WITH SALMON CAVIAR
Make and share this Pasta With Salmon Caviar recipe from Food.com.
Provided by Mike McCarthy
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
- In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
Nutrition Facts : Calories 740.6, Fat 34.6, SaturatedFat 19.3, Cholesterol 194.9, Sodium 281.4, Carbohydrate 84.8, Fiber 3.9, Sugar 2.2, Protein 23.2
PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR
Provided by Moira Hodgson
Categories dinner, easy, quick, pastas, main course
Time 10m
Yield 4 main dishes
Number Of Ingredients 5
Steps:
- Flake the smoked trout and set aside.
- Bring a large pot salted water to a boil. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
- Cook the fettuccine al dente, about 40 to 60 seconds. Drain.
- Off the heat, toss the fettuccine and the flaked trout in the cream. Season lightly with salt and pepper.
- Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.
Nutrition Facts : @context http, Calories 698, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 36 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 19 grams, Sodium 704 milligrams, Sugar 2 grams
LEE BAILEY'S PASTA WITH GOLDEN CAVIAR
Provided by Julia Reed
Categories dinner, pastas, main course
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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 3/4 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.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 43 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 20 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
SPAGHETTI WITH CAVIAR AND CREAM
Steps:
- Cook spaghetti to al dente, drain, toss with 2 tablespoons butter. Melt remaining butter in heavy large skillet over medium heat. Add shallots, saute 3 minutes. Add cream and vodka, bring to boil. Boil until thickened to sauce consistency, about 8 minutes. Add spaghetti and toss till heated through. Season with salt and pepper. Divide amoung plates, sprinkle chives over, top with caviar.
SPAGHETTI WITH CAVIAR AND CREAM
This is an extremely rich and wonderful first course, and definitely something to splurge on on a special occasion. I would probably follow with a piece of beef or pork tenderloin, simply done, and a large green salad. Fruit Salad for dessert.
Provided by evelynathens
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook spaghetti until al dente; drain.
- Toss with 2 tblsps butter.
- Melt remaining 4 tblsps butter in large skillet over medium heat.
- Add shallots and stir 3 minutes.
- Add cream and vodka and bring to boil.
- Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
- Add spaghetti and toss until heated through.
- Season.
- Divide among plates; sprinkle with chives and top with caviar.
- Serve immediately.
Nutrition Facts : Calories 803.5, Fat 57.7, SaturatedFat 34.8, Cholesterol 261.8, Sodium 382.6, Carbohydrate 51.9, Fiber 1.9, Sugar 1.2, Protein 14.5
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