(Caviar-flavored pasta - Our recipe)

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

Time:
preparation: 20 minutes
cooking: 20 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Boil the quail eggs for 3-4 minutes.
Prepare the sauce. Place the oil in a large saucepan; add the onion, 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. Plunging the cooked eggs into very cold water as they are cooked helps loosen the shell.
While you're cooking fettuccine, prepare a large bowl with caviar; mix the caviar with 4-6 tablespoons boiling water.
Drain fettuccine "al dente", transfer to the saucepan with pepper sauce, stir with a wooden spoon over a fierce heat.
Therein lies the secret: finish cooking the pasta in the sauce! Pour the pasta into the bowl, stirring gently, garnish with the quail eggs and serve immediately.