Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar
Ingredients
150g Angel Hair Pasta aka Capellini
200g Canned Australian Abalone
50ml Abalone stock from canned abalone
4 tbsp Sakura Ebi
5 tbsp Extra Virgin Olive Oil
2 tbsp Salt
Truffle Oil to drizzle
Caviar for topping
Preparation
1
Remove abalone from can and shred.
2
Heat oil and fry Sakura Ebi till crispy. You can fry more and keep them in an airtight container for other use. Set aside oil for mixing pasta later.
3
Cook pasta according to instructions on package. Drain and pour in abalone broth. Add shrimp oil and salt. Mix well.
4
Prepare ahead by dividing the pasta into equal parts. Put them in airtight container and refrigerate.
5
Remove chilled pasta just before serving and add truffle oil. Top with the rest of the ingredients, and be ready to impress your guests with this restaurant-style Cold Angel Hair Pasta in Truffle Oil with Abalone and Caviar.
.
About
Foodies, here’s another Christmas recipe to serve up a gastronomic meal. Combining all the extravagant ingredients, the chilled pasta is drenched in a fragrant Truffle Oil, teasing the palates of your guests even before they arrive on the table.
Yield:
4
Added:
Friday, November 30, 2018 - 7:52pm
