Cuisine, Food

Spinach Fettuccine with Caviar and Crème

CLR_3899

Isn’t it nice to know that you can cook an elegant lunch or dinner without all that much effort? It’s just a matter of finding the right recipes – Entertain in style with this sophisticated pasta recipe.

Ingredients

– 200 g Spinach Fettuccine Pasta
– 3 tbsp caviar
–  1/2 cup sour cream
– 1/4 cup heavy cream
– 1 tbsp lemon juice
– 1/2 tsp grated lemon zest
– a pinch of dried oregano
– 3 tbsp butter
– 1 large onion
– 1 tbsp parsley

Directions

  1. Cook pasta. Bring a large pot of water to a boil. Pasta should be cooked until it is tender but slightly firm to the bite ( al dente ). Drain and reserve 1/2 cup pasta water.
  2. Make the sauce. In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until they begin to soften. Add a pinch of dried oregano. Add sour cream and heavy cream and cook until mixture just begins to simmer. Remove from heat.
  3.  Add lemon juice  to sour cream mixture, then add pasta. Return skillet to medium heat. Add enough pasta water to make a sauce. Remove from heat and add half of the caviar (toss gently). Place on a plate and garnish with remaining caviar, lemon zest and parsley. Serve immediately.

CLR_3905Bon appétit!
♡ ♡ ♡

This entry was posted in: Cuisine, Food

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I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire