BEET PASTA WITH VODKA VINAIGRETTE AND OSETRA CAVIAR

Beet Pasta With Vodka Vinaigrette And Osetra Caviar image

Provided by William Norwich

Time 10m

Yield 8-10 servings

Number Of Ingredients 13

Ingredients

3/4 cup extra virgin olive oil
Zest of 2 lemons
1/3 cup fresh lemon juice
1/3 cup good-quality Russian vodka
Salt and freshly ground pepper
2 pounds fresh fettucine
6 cups beet juice (it can be the liquid from canned beets)
1/3 cup creme fraiche
1 hard-boiled egg, finely chopped
2 tablespoons capers, drained
2 tablespoons red onion, finely chopped
2 tablespoons chopped chives
5 ounces Osetra caviar

Steps:

In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper. This can be done ahead of time.
In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking. Drain the pasta thoroughly before dressing.
To serve, toss the pasta with the vinaigrette. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar. Garnish with freshly ground pepper.

Nutrition Facts : @context http, Calories 533, UnsaturatedFat 17 grams, Carbohydrate 64 grams, Fat 23 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 727 milligrams, Sugar 11 grams