Beet Pasta With Vodka Vinaigrette And Osetra Caviar
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ¾cup extra virgin olive oil
- Zest of 2 lemons
- ⅓cup fresh lemon juice
- ⅓cup good-quality Russian vodka
- Salt and freshly ground pepper
- 2pounds fresh fettucine
- 6cups beet juice (it can be the liquid from canned beets)
- ⅓cup creme fraiche
- 1hard-boiled egg, finely chopped
- 2tablespoons capers, drained
- 2tablespoons red onion, finely chopped
- 2tablespoons chopped chives
- 5ounces Osetra caviar
For the Vinaigrette
For the Pasta
Preparation
- Step 1
In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
- Step 2
In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
- Step 3
To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.
Private Notes
Cooking Notes
This is easy to make, and really wonderful. We didn’t use caviar, but followed the recipe exactly for the first run. The beet juice soaked wonderfully into fresh-made pasta for a bit of sweetness. Egg was the key - use more egg than it calls for. The one thing we will change next time is to add a bit of bacon grease to the vinaigrette to compensate for some of flavor lost without the caviar. Overall fantastic, and a beautiful plate.
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