Ingredients
- 250 gr linguini pasta
- 100 gr Priess & Co trout caviar
- 50 gr Parmiggiano regiano cheese (grated)
- 2 pasteurised egg yolkes
- 2 tbsp. olive oil
- A handful of fresh basil
- 1 tsp. sea salt
- Black pepper to taste
Linguini with Trout Caviar
Total time: 12 min
Working time: 7 min
Number of people: 2 people
Bring 2l of water to the boil and add a good teaspoon of coarse seasalt: the water should be as salty as the Mediterranean sea.
Drizzle a little olive oil in the water to prevent the pasta from sticking together and drop in the linguini.
Cook til al-dente, according to packet instructions.
In the meantime, wash and pluck the leaves from a handful of fresh basil. Leave to dry on a piece of kitchen paper. Finely grate the Parmiggiano regiano.
Open your two SmartPacks of Priess & Co trout caviar and set to the side.
Drain the cooked linguini, reserving 1dl of the hot cooking water.
Return the piping hot pasta to the pot and stir in the two pasteurised egg yolkes, the grated parmiggiano regiano, a spoonful of the pasta water and a little extra-virgin olive oil. Stir rapidly for a minute or so, until creamy.
Immediately dress a swirl of pasta in each plate and spoon over 50 gr of trout caviar per person. Add a little freshly ground black pepper and decorate with the basil leaves.