Luxurious Angel Hair Pasta
2 cups of crème fraiche or heavy whipping cream
1/4 cup of brandy
1 bay leaf
1 pound of angel hair pasta (capellini)
1 tablespoon of oil
1/4 cup of sweet butter, softened
1 pound o golden caviar
Freshly ground pepper to taste
Place crème fraiche or cream, brandy and bay leaf in saucepan. Cook over
medium heat until mixture reaches boiling point. Reduce heat and cook
over very low heat for 5 minutes. Discard bay leaf.
Cook pasta in boiling, salted water, to which 1 tablespoon of oil
has been added; cook until just tender following package directions.
Drain and toss gently with butter until each strand is coated.
Place pasta in heated serving dish. Pour cream mixture and caviar on
top; toss gently. Sprinkle with pepper and serve at once. Serves 6 |
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