Lemon Butter Spaghetti Tower with Caviar
Crème Fraîche, Chives
Taking little sturgeon eggs to new heights, the usual suspects are combined in an unusual presentation. Spaghetti is tossed with lemon butter and twirled into a tall tower. Chives and crème fraîche make their predictable appearance then the pasta is crowned with a most heavenly California caviar. It’s definitely a special occasion pasta dish.
Lemon Butter Spaghetti Tower with Caviar Recipe
Melt unsalted butter in a sauce pan (do not brown) then add lemon juice, lemon zest, salt and pepper to taste. Toss al dente spaghetti with lemon butter.
How To Make A Spaghetti Tower
Insert a carving fork through a large clump of spaghetti. Lift the fork over the pot and twirl horizontally several times so that loose strands fall back to the pot and the spaghetti becomes tightly wound around the fork.
Use a scissors to cut off any long strands. Place the carving fork perpendicular on the center of plate. Push the spaghetti down to make a tighter tower. Lift the fork up and out.
Alverta President Caviar from Petrossian
From Petrossian here, this new American caviar is a true pleasure. Sustainable from mature, white sturgeon in the clear, cold waters of northern California, its smallish size bead has a nutty, buttery flavor. Alverta’s color is dark and rich.
Origin: California, USA
Flavor: Nutty, buttery, with a touch of sweetness
Color: Dark gray
Species: Acipenser Transmontanus
Common Name: White Sturgeon
Spoon crème fraîche over the top of the spaghetti tower. (If crème fraîche is too thick, thin it with a small amount of water). Sprinkle spaghetti with chives and lemon zest. Lastly, top with caviar.
How much caviar? That’s up to you.
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