Caviadini della Valsassina

Ingredients

• 250g (8.8 oz) semolina flour 250g (8.8 oz) semolina flour
• 2 large eggs 2 large eggs
• 100g (3.5 oz) caviar 100g (3.5 oz) caviar
• 50g (1.8 oz) unsalted butter 50g (1.8 oz) unsalted butter
• 100ml (3.4 fl oz) heavy cream 100ml (3.4 fl oz) heavy cream
• Salt, to taste Salt, to taste
• Fresh herbs (chives or parsley), for garnish Fresh herbs (chives or parsley), for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 14g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour and eggs. Knead the mixture until a smooth dough forms. Let it rest for 30 minutes.
2. 2.
   Roll out the dough on a floured surface until it is about 2mm thick. Cut the dough into small rectangular shapes, approximately 2cm long.
3. 3.
   Bring a large pot of salted water to a boil. Cook the pasta for about 2-3 minutes or until al dente. Drain and set aside.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the caviar and cook for 1 minute, stirring gently.
5. 5.
   Reduce the heat to low and add the heavy cream to the pan. Stir until the sauce thickens slightly.
6. 6.
   Add the cooked pasta to the sauce and toss gently to coat. Season with salt to taste.
7. 7.
   Serve the Caviadini della Valsassina garnished with fresh herbs.

Treat your ingredients with care...

• Semolina flour — Ensure that the semolina flour is finely ground for a smooth pasta dough.
• Caviar — Use high-quality caviar for the best flavor. Gently fold it into the sauce to preserve the delicate texture.
• Fresh herbs — Chop the herbs just before garnishing to maintain their vibrant color and aroma.

Tips & Tricks

• For a vegetarian version, substitute the caviar with finely chopped sun-dried tomatoes or roasted mushrooms.
• Experiment with different types of caviar to discover unique flavor combinations.
• Add a splash of white wine to the sauce for an extra layer of complexity.
• Serve the dish with a side of lightly dressed arugula to add a peppery bite.
• Sprinkle some freshly grated Parmesan cheese over the pasta for an added umami kick.

Serving advice

Serve the Caviadini della Valsassina as a main course accompanied by a simple green salad. Pair it with a crisp white wine to complement the flavors of the dish.

Presentation advice

Arrange the pasta neatly on individual plates, ensuring that the caviar is evenly distributed. Garnish with a sprinkle of fresh herbs for a pop of color. Serve on elegant dinnerware to enhance the visual appeal of the dish.