Pearl pasta: cooking options

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Pasta with creamy sauce and salmon caviar, better known to us as pasta "Pearl" - this is an original and rather refined, but high-calorie dish, popular among different peoples of Europe. Abroad, it is considered a separate dish, while in our country such a paste is often used as a side dish.

Basic recipe

To make 4 servings of pasta you will need:

1. Delicious pasta, 200-250 gr. dry or 450-500 gr. boiled. “Tasty” refers to high-quality durum wheat products. Most often these are feathers or spirals. Europeans prefer to use long pasta for this dish: spaghetti or tagliatelle.

2. Heavy cream (33%) - 200-300 ml.

3. Salmon caviar - from 2 tbsp. spoons up to 100-150 gr. (in other words, to taste).

4. Butter - 10-15 gr.

5. Lemon juice and/or zest.

6. Ground nutmeg, pepper and s alt to taste.

The first step is to prepare the sauce: you need to melt the butter in a saucepan, pour in the cream and bring it to a boil over low heat. Then add lemon juice, zest and spices. In a minutethe sauce will thicken. Remove it from the fire, cool slightly. Carefully stir in the caviar.

Then boil the pasta until al dente, drain in a colander and transfer to the cream sauce, then warm it up. It is important not to overdo it, otherwise the caviar will start to burst and lose its shape.

If you do everything right, you will end up with a tender-tasting and very elegant pasta. The photo is inspiring, isn't it?

Variation with canned food

If you find the traditional "Pearl" a bit bland, try adding canned salmon to it.

Ingredients:

1. Pasta, 250 gr. dry or 500 gr. boiled.

2. Salmon canned in its own juice - 1 can (about 200 gr.).

3. Salmon caviar (trout or other red fish) - 100 gr.

4. Heavy cream or sour cream - 200 ml.

5. Spices, breadcrumbs - optional.

6. S alt.

Take the fish out of the jar, remove the bones, mash the flesh. Transfer to skillet. If you see fit, you can add spices and / or breading. Pour in the cream and bring the fish sauce to a boil.

Cook the pasta, drain the water and, without rinsing (good pasta does not need this), put in the sauce. Heat it up, but don't bring it to a boil. Add caviar. You will get not the most exquisite, but hearty Pearl pasta!

Festive variation

This version is perfect for a formal dinner. Smoked salmon makes the dish more savory.

So, to cookroyal pearl pasta, you will need:

1. Dry pasta - 200-250 gr. or boiled (450-500 gr.).

2. Smoked red fish - from 150 to 300 gr. (to taste).

3. Low-fat (10%) cream - 200 ml.

4. Salmon caviar - 100-150 gr.

5. Olive oil or butter (for frying).

6. Table white wine, spices (to taste, you can not add at all).

7. Grated cheese and herbs for garnish.

You need to start again with the sauce. Grind salmon fillet or cut into narrow ribbons, quickly fry it in a pan in butter or olive oil. Add cream and simmer the fish in them for about 10 minutes. If you want to achieve a truly noble taste, pour in a little dry wine. S alt the fish, but very sparingly (as caviar will be added to the sauce later).

Cook pasta. Let them be a little damp, it will only benefit them. Drain the water. In the meantime, your sauce will cool slightly and you can add caviar to it. Combine pasta and sauce. Serve garnished with parsley and grated parmesan.

Agree, luxurious pasta! Photo attached.

Features of serving

Pearl pasta takes about 30 minutes to cook. Since the dish is high in calories, it is best to eat it for lunch. This pasta goes well with stewed vegetables or vegetable snacks, which promote the absorption of trace elements and speed up the process of digestion of food. When serving, it is recommended to decorate the dish with lettuce, parsley or chopped herbs. If you add to eacha teaspoon each of red caviar, your delicious pasta will look even more appetizing and attractive.