Beet Pasta With Vodka Vinaigrette And Osetra Caviar

Name: Beet Pasta With Vodka Vinaigrette And Osetra Caviar
Total time: 10 min
Yield: 8-10 servings
Cuisine: russian
Ingredients: 3/4 cup extra virgin olive oil; Zest of 2 lemons; 1/3 cup fresh lemon juice; 1/3 cup good-quality Russian vodka; Salt and freshly ground pepper; 2 pounds fresh fettucine; 6 cups beet juice (it can be the liquid from canned beets); 1/3 cup creme fraiche; 1 hard-boiled egg, finely chopped; 2 tablespoons capers, drained; 2 tablespoons red onion, finely chopped; 2 tablespoons chopped chives; 5 ounces Osetra caviar

By William Norwich

Total Time: 10 minutes
Rating: 3(6)
Comments: Read comments

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Ingredients

Yield:8-10 servings

For the Vinaigrette

¾cup extra virgin olive oil
Zest of 2 lemons
⅓cup fresh lemon juice
⅓cup good-quality Russian vodka
Salt and freshly ground pepper

For the Pasta

2pounds fresh fettucine
6cups beet juice (it can be the liquid from canned beets)
⅓cup creme fraiche
1hard-boiled egg, finely chopped
2tablespoons capers, drained
2tablespoons red onion, finely chopped
2tablespoons chopped chives
5ounces Osetra caviar

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
Step 2
In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
Step 3
To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.

Ratings

3 out of 5

6 user ratings

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Comments

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Dev5 years ago

This is easy to make, and really wonderful. We didn’t use caviar, but followed the recipe exactly for the first run. The beet juice soaked wonderfully into fresh-made pasta for a bit of sweetness. Egg was the key - use more egg than it calls for. The one thing we will change next time is to add a bit of bacon grease to the vinaigrette to compensate for some of flavor lost without the caviar. Overall fantastic, and a beautiful plate.

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