Spaghetti With Vodka and Caviar

Caviar isn’t just for rich people. Shop around to get a good deal and wow your guests with this delicious and elegant pasta entrée.



 

Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because they don’t believe it’s cost-effective. Yes, caviar is expensive, but there are many types of caviar to choose from. Shop around, and you can find a good deal. Don’t assume caviar is only for rich people! I encourage you to try this delicious and elegant pasta entrée and run it as a special. I promise your customers will like it, especially since it’s a dish they’ve probably never had before! Mangia!

 

Ingredients:

4 tbsp. olive oil
½ c. vodka
⅔ c. black caviar
1 lb. spaghetti
3 scallions, thinly sliced
1 clove garlic, chopped
Cream
Salt and pepper

 

Directions:

Heat the oil in a frying pan and add the scallions and garlic. Cook gently for about four to five minutes. Add the vodka and the cream and cook over low heat for another five to eight minutes. Remove from heat and stir in the caviar, along with some salt and pepper to taste.

Meanwhile, bring salted water to a boil, add spaghetti and cook until al dente. Once the pasta is ready, strain it and add it to the sauce mixture. Toss gently and serve.  

 

Chef Bruno shared a slice and words of wisdom with the team at Sofia’s Pizza in Queens, New York, including (from left) Jimmy Avila, Joe Agola, pizzeria owner Nick Agola and Peter Agola.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags