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| Pasta with caviar |
ingredients
- 225g/8oz fresh vermicelli
- 75g/3oz unsalted butter
- 100g/4oz good-quality caviar
- 8 fresh chives, chopped
- 8 quail’s eggs, soft-boiled and peeled
- 1 lemon, thinly sliced
Serve 4
- Cook the pasta in lightly salted boiling water until al dente, then drain, retaining a very little of the cooking water, and toss in the butter. Arrange in swirls on four small serving plates.
- Put a dollop of caviar in the centre of each mound of pasta, and sprinkle the chives over the top.
- Garnish each serving with two quail’s eggs and lemon slices.
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