Posted on | May 21, 2010 | 3 Comments
Hi, this is the thirty ninth post about the art of cooking Italian pasta.
Today’s post is dedicated to another great dish made with egg pasta: fettuccini with caviar sauce. It’s a recipe of ours we make every time we want to surprise our guests.
The main ingredients are: quail eggs, grilled bell peppers, caviar, aromatic herbs, olive oil and fettuccini (in Italian fettuccine).
It’s a quick and easy-to-do recipe, ideal for a celebration if you think to plan your dinner or lunch party according to the Italian style. Note we use a tomato-free sauce. Assume some of your your guests will be intolerant or allergic.
Are you interested in a complete Italian menu with this pasta recipe? Look at this page. This is a real Italian menu with its traditional courses: starter, first course or pasta course, second course based on fish or meat, and, finally, dessert.
What do you think about it?
Interested in all our entries about the art of Italian cooking? Here you can find all the pasta recipes we have published this year.
Greetings from Italy
Carlo & Loretta