Tagliolini al Caviale from Pasta Italian Style by Patricia Lousada
This is a Roman dish that a New York friend introduced me to. It takes less time to prepare than cooking the pasta-just time for a little iced vodka to put you in the right mood.
Ingredients
- 12 oz (350 g) tagliolini, dried or home-made with 3 eggs
- ½ pint (300 ml) soured cream
- freshly ground black pepper
- 4 oz (100 g) red lumpfish caviare
- 1 oz (25 g) butter
- Egg noodles, optional
- 4 tablespoons (4 X 75 ml spoon) finely chopped fresh dill or chives
- a squeeze of lemon juice
- grated rind ½ lemon
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