by Alexandra Guarnaschelli of Butter – New York, NY
Yield: 6 Appetizer Portions
1/2 pound dried angel hair pasta
2 cups heavy cream
1 cup sour cream
Salt and freshly-ground black pepper, to taste
2 lemons, zested
1/2 lemon, juiced
Worcestershire sauce, to taste
1 small bunch chives, finely sliced
3 ounces American caviar (Paddlefish roe)
Cook the pasta in salted water, then drain and rinse with cold water. Combine the heavy cream and sour cream and season with salt and pepper. Cook over medium heat, whisking until it thickens and all of the sour cream melts. Add the lemon zest, lemon juice and a splash of Worcestershire sauce. Taste for seasoning. Add the chives. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to sit in the cream for 2 minutes, tossing to coat from time to time. Warm the serving bowls and place 1/2-ounce of caviar in a small mound in the center of each bowl. Use a dinner fork to twirl the pasta into a small roll and gently place a pasta “roll” on top of each mound of caviar. Ideally, the pasta should completely hide the caviar. Drizzle each serving with any additional cream from the skillet. Serve immediately.
Pairing: Gruner Veltliner or a zesty Champagne