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Capellini with Caviar

Chef: Rudi Scholdis

Caviar / Main Course

30 min.
1 pers.
Normal

Capellini with Champagne and Caviar Sauce

Straight from Amandine, the first contemporary bistro in Chile, the remarkable Rudi Scholdis shows us one of his most celebrated and delicious dishes with which we can taste caviar.

The smoothness of this type of pasta along with the juicy champagne sauce (Beurre Blanc Sauce) allows the caviar to stand out as a protagonist, with its clearly defined texture and flavour.

Ingredients
  • 1 tablespoon of Oscietra Caviar
  • 100g capellini or other type of pasta
  • 200ml champagne
  • 50g shallot or onion
  • 50ml cream
  • 125g salted butter
  • 1 teaspoon fresh lemon juice
  • Salt
  • Black pepper
  • Tabasco sauce

Preparation of the Beurre Blanc Sauce or Champagne Sauce.

  1. Place the shredded shallot in a pot, add the champagne and simmer over medium heat until one third of the volume has been reduced. Add the cream, mix thoroughly until reducing the volume another third. While it is reducing, cut the cold butter (straight from the fridge) into small pieces, and slowly add them to the mixture when it is ready, stirring continuously.

Note: make sure that the sauce does not reach its boiling point.

  1. Once the sauce is creamy and emulsified, add the lemon juice, salt and pepper to taste and a few drops of tabasco sauce.
  2. Keep the sauce warm until adding it to the pasta.

Preparation of Capellini

  1. Cook the pasta al dente in abundantly salted boiling water (5g of salt per litre).
  2. Drain the pasta and mix it with the Beurre Blanc Sauce on a separate pan over low heat.
  3. When serving, add the caviar.

Note: When serving the caviar, make sure to use a spoon of a neutral material, preferably mother-of-pearl. If such a spoon is not available, use a plastic spoon. This aspect is crucial since metal will oxidate the flavour of the caviar.

Visit @Amandine.Bistro to get access to more recipes from Rudi Scholdis.

Share.

Main ingredients
Oscietra Caviar View Product

Capellini with Champagne and Caviar Sauce

Straight from Amandine, the first contemporary bistro in Chile, the remarkable Rudi Scholdis shows us one of his most celebrated and delicious dishes with which we can taste caviar.

The smoothness of this type of pasta along with the juicy champagne sauce (Beurre Blanc Sauce) allows the caviar to stand out as a protagonist, with its clearly defined texture and flavour.

Preparation of the Beurre Blanc Sauce or Champagne Sauce.

  1. Place the shredded shallot in a pot, add the champagne and simmer over medium heat until one third of the volume has been reduced. Add the cream, mix thoroughly until reducing the volume another third. While it is reducing, cut the cold butter (straight from the fridge) into small pieces, and slowly add them to the mixture when it is ready, stirring continuously.

Note: make sure that the sauce does not reach its boiling point.

  1. Once the sauce is creamy and emulsified, add the lemon juice, salt and pepper to taste and a few drops of tabasco sauce.
  2. Keep the sauce warm until adding it to the pasta.

Preparation of Capellini

  1. Cook the pasta al dente in abundantly salted boiling water (5g of salt per litre).
  2. Drain the pasta and mix it with the Beurre Blanc Sauce on a separate pan over low heat.
  3. When serving, add the caviar.

Note: When serving the caviar, make sure to use a spoon of a neutral material, preferably mother-of-pearl. If such a spoon is not available, use a plastic spoon. This aspect is crucial since metal will oxidate the flavour of the caviar.

Visit @Amandine.Bistro to get access to more recipes from Rudi Scholdis.

Share.

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