Pappardelle Pasta with Sturgeon Livers – Attilus Caviar
1. Bring a large pan of salted water to the boil, and then cook the pappardelle according to the instructions on the packet. 2. While you are waiting for the pasta to cook, heat a large non-stick...
Ingredients
- Pappardelle pasta 400g
- Olive oil 1tbsp
- Cloves of garlic sliced 2
- Butter 2 tbsp
- Fresh sturgeon livers chopped and washed 400g
- Small bunch of parsley chopped
- Vermouth 2 tbsp
- Lemon juiced 1
- Salt and pepper to taste
- Small piece of Bottarga for grating
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