(Caviar-flavoured fettuccine - Our original home cooking)

fettucine tossed with caviar sauce and quail eggs; they are also flavored with grilled bell peppers

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50 g (1 3/4 oz) caviar
15 quail eggs
Half a red bell pepper, peeled and grilled
Half a yellow bell pepper, peeled and grilled
2 young little onion (or 1/4 onion), finely chopped
1 tablespoon dried chives
3 tablespoons extra virgin olive oil
50 ml (2 fl oz - 1/4 C) dry white wine
250 g (8 1/2 oz) dry egg fettuccine
Salt

Time:
preparation: 20 minutes
cooking: 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 409 (kCal) 20 % GDA - 1711 (kJ)
Protein: 15.2 (g) 30 % GDA
Total fat: 12.7 (g) 17 % GDA
Total carbohydrate: 59.2 (g) 22 % GDA
Sugars: 15.8 (g) 17 % GDA

Boil the quail eggs for 3-4 minutes. Plunging the boiled eggs into very cold water as they are cooked helps loosen the shell.
Prepare the sauce. Place the oil in a large saucepan. Saute the onion and then add the peppers (cut into thin strips), chives and wine. Bring to the boil and cook over a low flame until the cooking sauce is reduced. Season with salt.
Shell the quail eggs and cut into halves.
While you're cooking the fettuccine, prepare a large bowl with caviar; mix the caviar with a couple of tablespoons of boiling water.
Drain fettuccine "al dente", following the instructions. Transfer them to the saucepan with the sauce, stir with a wooden spoon over a fierce heat.
This is the secret of a tasty pasta dish: finish cooking the pasta in the sauce!
Pour the pasta into the bowl with caviar, stir gently, garnish with the quail eggs and serve immediately.

Note

- This is a pasta recipe for all season. In fact you can find all the ingredients every month of the year.
- Serve it as one-plate meal or first course in an important dinner menu for a celebration. In the second case remember the doses are enough for more people (at least 8).

Healthy eating

- Obviously this dish, rich in ingredients, is a perfect one-plate meal if chosen among your daily menus. Complete your meal with fresh fruit but if you are still hungry you can also add raw vegetables such as bell peppers, carrots ...). Another idea according to the Medieterranean diet instead of raw vegetables: a tasty dish made with fruit and seasonal salad. For example: young spinach with orange slices or corn salad with green apple pieces or strawberries ... Season to taste these salads with olive oil and balsamic vinegar. Obviously no bread and no more fruit.
- If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
- We remember you our original home recipes can be made without salt; there is a combination of flavours that substitutes salt. Other no salt recipes ...

What's the right wine?

Our suggestion is:
Franciacorta Spumante and Franciacorta Spumante Rosé (both sparkling wines from Lombardy - Italy) if you serve this fettuccine dish in an important dinner menus for a celebration.
If you choose this dish for your home dinner party you can serve a white wine such as Trebbiano from Italy.