Ingredients
For the vinaigrette:
- ¾ cup extra virgin olive oil
- Zest of 2 lemons
- ⅓ cup fresh lemon juice
- ⅓ cup good-quality Russian vodka
- Salt and freshly ground pepper
For the pasta:
- 2 pounds fresh fettucine
- 6 cups beet juice (it can be the liquid from canned beets)
- ⅓ 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
- Nutritional Information
Nutritional analysis per serving (8 servings)
665 calories; 28 grams fat; 5 grams saturated fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 78 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 19 grams protein; 215 milligrams cholesterol; 622 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8-10 servings
Preparation
- 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.
10 minutes
Dining and Cooking