Issue No. 13
A fun and festive edition: Provence, Christmas markets, brilliant book nooks in Paris, recipes, expat stories to inspire and a whole lot more - fall in love with France with us.
A fun and festive edition: Provence, Christmas markets, brilliant book nooks in Paris, recipes, expat stories to inspire and a whole lot more - fall in love with France with us.
- No tags were found...
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
See Page 66<br />
to find out more<br />
about caviar<br />
farming in<br />
France<br />
Ebène Caviar,<br />
Fettuccine &<br />
Scottish Smoked<br />
Salmon<br />
INGREDIENTS<br />
Salt<br />
1/2 pound dry taglierini or fettuccine<br />
pasta<br />
2 tablespoons unsalted butter<br />
1 shallot, minced<br />
1/4 cup plus 2 tablespoons crème fraîche<br />
or sour cream<br />
1 tablespoon finely chopped flat-leaf<br />
parsley<br />
1 teaspoon chopped chives<br />
Freshly ground pepper<br />
2 ounces thinly sliced smoked salmon,<br />
cut into 1/2-inch ribbons (1/2 cup)<br />
30g tin of Ebène caviar<br />
METHOD<br />
Bring a large pot of water to a boil and add a large pinch of salt. Add the pasta and cook<br />
until al dente. Drain and reserve about 1/2 cup of the cooking water.<br />
In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add<br />
the minced shallot and cook over moderately low heat for 2 minutes, stirring.<br />
Add the crème fraîche, parsley and chives.<br />
Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add<br />
the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of<br />
the reserved cooking water if the pasta seems too dry. Remove from the heat.<br />
Serve in shallow bowls, garnished with as much Ebène caviar as one likes.
Change language