At this moment, I find myself in a curious situation: I’m drinking a white wine spritzer and writing about capellini with crème fraîche and caviar. It’s as if I’ve never had to eat/serve chocolate bark in a bathtub or carry a stuffed koala while undercooking cake. Two questions: who am I, and what have I become?
I fear that you can only go so long attempting fancy dish after fancy dish before you begin to occasionally crave stuff that is, well, fancy. We arrived at this precarious intersection when, the other day, Matt offered to go grocery shopping, and I added whitefish caviar to his list, right there next to toothpaste and almond milk.
And now that I’ve tasted caviar for the first time, I look very forward to our second meeting. Though I’m sure it’s not for everyone. (If you don’t like foods that taste like the ocean floor, you probably won’t love it.) But, caviar or no, you should probably make this pasta in the near future. Once everything is prepped, the dish comes together in five minutes and looks so pretty. If you are going to leave out the caviar, I’d recommend substituting capers—the mellowness of the crème fraîche and butter begs for a briny, salty counterpart.is awesome.)
p.s. If you don’t like Bon Appétempt on Facebook and you don’t subscribe to Elle Girl Korea, you might not have seen that we were featured in last month’s issue. Check out the spread below! Our first print feature!
Capellini with Chive Blossoms and Crème Fraîche adapted from Martha Stewart Living
1 cup crème fraîche
1/4 cup minced chive blossoms, plus more for garnish (I'm thinking you might be able to find these at a farmer's market?)
1/4 cup minced fresh chives
1 to 2 teaspoons fresh lemon juice
salt and pepper
1/2 pound capellini (angel hair) pasta
1 tablespoon unsalted butter
1 jar (4 ounces) whitefish (or black!) caviar
1 hard-cooked egg
Stir together the crème fraîche, chive blossoms (if you got 'em), chives, and lemon juice to taste. Season with salt. Set aside. In a separate bowl, mash up the egg with a fork.
Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and crème fraîche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
Divide pasta among dishes. (This makes two big portions or four small ones.) Top each dish with some of the mashed egg, a nice dollop of caviar, and any remaining chopped chives. Serve immediately!