02 September 2019

Tagliolini with goat yogurt, dried sturgeon roe and caviar

Serves 4 people

– 320 g fresh egg pasta (Tagliolini)
– 80g of dried sturgeon roe
– 200 g Goat Yogurt
– Extra virgin olive oil
– Salt
– 4 Goat yogurt crisps

Preparation

Cook the Tagliolini cooked in boiling water then season with a base of goat yogurt, extra virgin olive oil and dried sturgeon eggs.

Prepare the Goat yogurt crisps: – spread 100 g of goat yoghurt on a baking sheet and dry in the oven at 60° for 24 hours or in a dryer.

Serve

Garnish the dish with caviar and the cheese crisps.