The Rippers Pasta With Uni And Caviar Recipes

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ANGEL HAIR PASTA WITH CAVIAR AND LEMON



Angel Hair Pasta with Caviar and Lemon image

"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

1 cup heavy cream
1 cup sour cream
Kosher salt and black pepper
Grated zest and juice of 1/2 to 1 lemon
4 ounces angel hair pasta
1 1/2 to 2 ounces American caviar or trout roe
1 small bunch chives, minced

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.

LEMON CAPELLINI WITH CAVIAR



Lemon Capellini with Caviar image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish

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.

LEE BAILEY'S PASTA WITH GOLDEN CAVIAR



Lee Bailey's Pasta With Golden Caviar image

Provided by Julia Reed

Categories     dinner, pastas, main course

Time 25m

Yield 8 servings

Number Of Ingredients 9

3 cups créme fraîche
1/3 cup Calvados or other brandy
2 bay leaves
8 tablespoons unsalted butter, softened
1 1/2 pounds angel-hair pasta
1 egg yolk
20 ounces golden (whitefish) caviar
Salt
Freshly ground black pepper

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

INA'S LEMON CAPELLINI WITH CAVIAR



Ina's Lemon Capellini with Caviar image

Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.

Provided by Martha Stewart

Number Of Ingredients 7

Olive oil
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons, plus additional zest for garnish
1 teaspoon salt
1 teaspoon freshly ground white pepper
150 grams very good black 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.

SPAGHETTI WITH CAVIAR AND CREAM



Spaghetti with Caviar and Cream image

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

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar or 2 ounces golden whitefish black caviar

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

PASTA WITH SMOKED TROUT AND GOLDEN CAVIAR



Pasta With Smoked Trout And Golden Caviar image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 10m

Yield 4 main dishes

Number Of Ingredients 5

1 pound fresh pasta
6 ounces smoked trout
1 to 1 1/2 cups heavy cream
Salt and pepper to taste
6 tablespoons golden caviar

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

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