Linguine caviar and milk cream 

 

Ingredients:

500 gr linguine pasta

a small brick of milk cream

salt

a small jar of caviar

sage

butter

some cognac

Boil some water and cook the pasta. In a pan place the caviar and the milk cream. Cook it at low heat, add some butter. Add the sage. Drain the pasta so that it is al dente. Season with the caviar and milk cream sauce. If you will, while the sauce is cooking at low heat you can add a small glass of cognac to bring out the flavours. Serves 4.

Aubergine "caviar"

This is a recipe that doesn't actually use caviar, and plays on words. It's called "caviar" - or, better, cavil di melanzane - because it is the "prestigious" version of aubergine, and for the consistency of this cream that I am sure you will love. It is very typical in the South, a very summery dish easy to make. And by the way, no one forbids you to add caviar to this recipe, either...

 

Ingredients:

4 aubergine

1 clove garlic

paprika to taste

Lemon juice

Mint

olive oil

salt

Bake the whole aubergines after having rinsed them at 180° C for an hour. Take the aubergines out. Cut them in half and extract the pulp with a large spoon. Squeeze the pulp in a colander and place it in a mixer, with the mashed garlic clove. Mix well. Add olive oil and salt and transfer the purée in a serving plate and add the juice of half a lemon, the paprika and mix. Mince the mint and add it to the cream. Serves 4.

Potatoes and caviar

 

Ingredients: 

4 big potatoes

2 greek yogurt

50 gr can of caviar

Clean the potatoes keeping their peels, dry them, wrap them in aluminum foil. Bake them on the grill for 30 minutes at medium heat. Take out the potatoes, open them and place them as they are on a plate. With a knife scoop the pulp of the potatoes forming "little bowls" with the peels. Add salt on each potato and add half a yogurt carton to each, and add a spoon of caviar. Eat them straight with a teaspoon, making sure you taste all the 3 ingredients together. Serves 4.

Written by: Elisa della Barba