03 April 2020

Warm spaghetti

Serves 4 people

– 320 g of spaghetti

– 3/4 shallots

– olive oil

– white wine

– salt

– a tablespoon of sour cream

– 40 g of caviar

Preparation

Thinly slice the shallots and sauté them gently in a pan with a dash of oil. Deglaze with white wine and add salt to taste. When the onion is soft and translucent, blend it with a mixer until it is creamy and then put it back into the pan, and finally add a tablespoon of sour cream. Cook the spaghetti in salted water, drain and add to the pan with the shallot and sour cream sauce, mix well and serve. Garnish with 10 g of caviar per plate.