Spaghetti with burrata, shallots and caviar
- First course
- Sevruga Imperial
- Alessandro Breda
An original first course that can also be offered as an appetizer for an evening featuring Sevruga Imperial caviar. Simple and impressive for both the palate and the eyes.
- 240 g spaghetti
- 160 g burrata stracciatella
- 60 g shallot
- 60 g caviar
- Salt as needed
- Pepper as needed
- Evo oil
Chop the shallot, salt generously and let set for one hour; later wash it under running water and dry it.
Cook the spaghetti “al dente”, allow it to cool in running water and season with oil, salt, pepper and the shallot.
In a soup plate place the burrata stracciatella on the bottom, lay the spaghetti and caviar on top.