Caviar, Truffles, and Foie Gras

Caviar, Truffles, and Foie Gras

by Katherine Alford

Photographs by Ellen Silverman

Published by Chronicle Books

180 pages, 2001





Black-Tie Pasta

from Caviar, Truffles, and Foie Gras


The hardest thing about this book is paying for the caviar, but doing so is well worth it. When I serve this, my happy guests literally wipe their bowls clean.

Serves 4

2 cups very small cauliflower florets (each about 1/2 inch wide)

8 ounces bow-tie pasta

1/3 to 1/2 cup crème fraîche, at room temperature

2 tablespoons minced chives

2 to 3 ounces sevruga caviar

Freshly ground black pepper to taste


1. In a medium saucepan of salted boiling water, cook the cauliflower until tender but firm, about 5 minutes. Drain and rinse under cold water to stop the cooking.

2. In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes. Drop the cauliflower into the pot with the pasta and cook until heated through, about 30 seconds. Drain the pasta and cauliflower in a colander, leaving a little of the cooking water clinging to the pasta. Transfer to a large bowl. Toss the pasta and cauliflower thoroughly with the crème fraîche and chives. Add the caviar and pepper and toss lightly. Divide the pasta among 4 warmed shallow bowls and serve immediately.