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Nest of tagliatelle garnished with Oscietra caviar, quail egg and carbonara


Ingredients:4 people
  • tagliatelle
    500g
  • smoked bacon cut into brunoise
    30 g
  • cracked black pepper
    10 g
  • fresh cream
    25 cl
  • butter
    30g
  • finely chopped chives
    15 g
  • freshly grated parmesan cheese
    30 g
  • quail eggs
    4
  • Ossetra caviar
    120 g
  • fleur de sel and freshly ground pepper


Preparation:


    Cook the tagliatelle "al dente" in boiling water, drain and set aside.

    In a large sauté pan, brown the bacon cut into brunoise over medium heat until golden brown.

    Season with black pepper and cook for 1 minute

    Remove from the heat and add the crème fraîche, butter, chives and parmesan, mix and season to taste.

    Divide the tagliatelle into 4 soup plates, forming a nest.

    Place a quail egg yolk in each nest, cover with caviar, serve immediately.

    A recipe by Eric Ripert. The Bernardin in New York.

    Nest of tagliatelle garnished with Oscietra caviar, quail egg and carbonara

    Happy Holidays everyone