Scallion Capellini With Caviar
By: Ian Low
Published: Tuesday, December 7, 2010 - 6:02pm

Ingredients




4 egg yolks
Capellini
Scallion
Pepper
Caviar

Preparation

1 To begin, cook the capellini in a pot of boiling water. I tend not to season the water with either olive oil or salt as I always feel that the sauce that I will make later will envelope the pasta better and more overpowering as a result. 2 To make the hollandaise like sauce, separate 4 egg yolks and beat them thoroughly to give it some air. In a pan or pot, add in a huge knob of butter. Yes, this dish is slightly sinful, well slightly is an understatement. 3 Turn on a very low heat, and start to melt the butter slightly. Add in the egg yolks and stir continuously until the egg melts into the yolks. Keep stirring and make sure not to overcook the eggs until the butter is well mixed into the eggs. 4 As the eggs and butter merge, it will form a very creamy sauce and as the eggs start to cook slowly, it will thicken ever so slightly. Once the sauce is just about the rich consistency and texture, add in some finely chopped scallion or spring onions and stir further. 5 Add a dash of pepper as well into the mix. Add in the cooked capellini and mix it well until the pasta is well coated with the sauce. To plate place the capellini first, and add it in some caviar. 6 I tend to use the simplest and cheapest caviar for myself, but if you are extravagant enough, feel free to go wild with a more premium caviar. To finish, add some more chopped scallion around the plate to garnish and color.