Fettuccine al caviale
Fettuccine with caviar Our original home cooking
- 50g (1 3/4 ounce) caviar or lumpfish roe
- 15 quail eggs
- Half a red bell pepper, peeled and grilled
- Half a yellow bell pepper, peeled and grilled
- 2 young little onion (or 1/4 onion), finely chopped
- 1 tablespoon dried chives
- 2 tablespoons olu 1 teaspoon extra virgin olive oil
- 50ml (1 2/3 fluid ounces) dry white wine
- 250g (8 3/4 ounces) dry egg fettuccine
preparation: 20 minutes
cooking: 20 minutes
total: 40 minutes
- Nutrition Facts (amount per serving):
Calories: 409 (kCal) 21 % GDA (*) - 1711 (kJ)
Protein: 15.2 (g) 21 % GDA
Total fat: 12.7 (g) 19 % GDA
Total carbohydrate: 59.2 (g) 22 % GDA
Sugars: 15.8 (g) 18 % GDA
Recipe for fettuccine with caviar
Preparation and cooking
- - Prepare quail eggs.
Boil quail eggs for 3-4 minutes.
Plunging boiled eggs into very cold water as soon as they are cooked helps loosen the shell.
Once cold, shell quail eggs and cut into halves.
Put them apart.
You can shell quail eggs while pasta is cooking to optimize the preparation time.
- - Prepare fettuccine sauce.
Pour olive oil in a large saucepan.
Saute onion and then add bell peppers (cut into thin strips).
Flavor for few minutes, stirring now and then.
Then pour in wine.
Bring to a boil and cook over a low flame until cooking sauce is well reduced.
A minute before turning off the stove add chives too.
You need few minutes.
Season to taste with salt.
- - Cook fettuccine and prepare caviar.
Meanwhile cook fettuccine al dente stage following our instructions or the directions on the package.
Drain pasta very well.
While you're cooking your fettuccine, prepare a large bowl with caviar.
Mix caviar with a couple of tablespoons of boiling water and stir very well with delicacy.
Just before serving
- - The last step.
Transfer drained fettuccine to the saucepan with the sauce, stir with a wooden spoon over a fierce heat.
This is the secret of a tasty pasta dish: finish cooking the pasta in its sauce!
Pour your pasta into the bowl with caviar and add quail eggs but put apart some of them to garnish every dish.
Your dish is ready!
Serve at once placing pasta in individual plate and garnishing with some quail eggs.
- - In the preparation time there isn't the time necessary to roast the bell peppers.
- - This is a pasta recipe for all season. In fact you can find all the ingredients every month of the year: in winter you can buy frozen grilled bell peppers and in summer fresh ones.
- - You can use lumpfish roe instead of authentic caviar. Caviar can be used for very important dinner menus.
- - For a quicker recipe: use frozen grilled bell peppers but remember to thaw them in advance. Boil quail eggs 1 hour ahead to let them cool well.
- - Serve it as one-plate meal at your Sunday lunch or as in a full-course dinner menu for a celebration. In the second case remember the doses are enough for more people (at least 8).
Don't serve at buffet party. It's too difficult to serve and eat long pasta in such a situation.
Interested in an Italian menu idea? Read our tips on our post dedicated to caviar fettuccine.
Here are two menu ideas for winter and summer.
Winter menu, Italian-style.
Starter: raw ham rolled around dried plums and baked, cardoon pie and crostini, Tuscany-style.
First course: this fettuccine dish
Second course: duck breast with chestnuts
Cake: chocolate tart
Summer menu, Italian-style.
Starter: raw ham accompanied by seasonal fresh fruit: berries, melon, peaches, figs ...
First course: fettucine with caviar
Second course: cold pheasant pie
Dessert: homemade ice cream cake
- - Obviously this dish, rich in ingredients, is a perfect one-plate meal if chosen as your daily menus. Complete your meal with fresh fruit but if you are still hungry you can also add raw vegetables such as bell peppers, carrots ...). Another idea according to the Mediterranean diet instead of raw vegetables: a tasty dish made with fruit combined with green seasonal salad. For example: young spinach with orange slices or corn salad with green apple pieces or strawberries ... Look for other side-dish ideas on this page. Season to taste these salads with olive oil and balsamic vinegar. Obviously no bread and no more fruit.
Here are the doses per head: 60g (2.1 ounces) fettuccine, 1 to 2 large strips bell peppers, 3 to 4 quail eggs, 1 teaspoon roe, 10ml (1/2 fluid ounce) white wine, a bit of onion, aromatic herbs and less than 2 teaspoons olive oil.
- - It's a tomato-free recipe, ideal for people intolerant or allergic to tomatoes.
- - Read more about Italian pasta and its nutrition value.
- - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page
What's the right wine for " Fettuccine al caviale " ?
Match Franciacorta Spumante and Franciacorta Spumante Rosé (both sparkling wines of Lombardy - Italy) if you serve this fettuccine dish in a celebration menu.
If you choose this dish for your family you can serve a white wine such as Trebbiano, white wine of Italy.