Verrigni Spaghetti, Caviar Butter and Cru Crunchy Caviar

Intense, rare, exclusive: the taste of this dish recalls the excellence of our 100% Italian caviar and of our versatile products that heighten its flavour. Simple steps for an effective result that will impress every guest.

Ingredients for 2 people :

• 100g of Verrigni Spaghetti
• 40g of Cru Caviar Butter (about 20 per portion)
• 15g of Cru Crunchy Caviar
• Chives to taste
• Fresh lemon juice to taste
• Coarse salt to taste
• Extra virgin olive oil to taste
• Recommended: Cru Imperial caviar to taste

Method

First, bring a large pan of water to the boil; once it reaches a rolling boil, salt it, drop in the Verrigni spaghetti and set a timer for 7 minutes for a proper al dente cooking.
In a steel bowl, melt the caviar butter over a bain-marie and prepare a dressing base made of two spoonfuls of the pasta cooking water, Cru crunchy caviar, a drizzle of oil, chives and lemon juice.
Once cooked, drain the spaghetti and work them gently with tongs, tossing them well with the dressing base prepared earlier, always keeping them over the bain-marie.
Plate up in a warm soup plate, forming a nest with the help of tongs and a ladle.
Garnish with more crunchy caviar and chives.
In addition, it is recommended to finish with a generous teaspoon of Cru Imperial caviar.