Pappardelle Pasta with Sturgeon Livers – Attilus Kaviar N
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 pa
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.attiluscaviar.ie.
Ingredients
- Pappardelle pasta - 400g
- Olive oil - 1 tbsp
- 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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