VERMICELLI AL CAVIALE (Vermicelli with Caviar)
When I mentioned what we were having for our New Year’s Eve dinner, some asked for the recipe. Chef Dolores provided this recipe.
1 pound vermicelli ( a very thin spaghetti)
1/4 pound of butter, soft
4 ounces caviar
Juice of 1/2 lemon
Cook vermicelli al dente. Have a large hot bowl at hand with the soft butter in it. Lift the pasta directly from its boiling pot into the bowl, draining it over its pot before forking it into the bowl. It must be hot, and it must be al dente. Have 4 or 6 hot soup bowls ready. Now mix the caviar into the pasta in its bowl, tossing well with wooden forks.
Add the lemon juice and toss again. Serve immediately in the hot soup bowls. Serves 4 to 6.
(I have successfully halved this recipe to serve 2.)
From the "Complete Book of Pasta" An Italian Cookbook by Jack Denton Scott
Best served with your favorite Champagne!
Enjoy!
Colors of the Season, Kentlands IMG_0459
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs
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