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Ingredients
- 225g/8oz fresh vermicelli
- 75g/3oz unsalted butter
- 100g/4oz good-quality caviar
- 8 fresh chives, chopped
- 8 quail’s eggs, soft-boiled and peeled
- 1 lemon, thinly sliced
Instructions
- Cook the pasta in lightly salted
boiling water until al dente, then
drain, retaining a very little of the
cooking water, and toss in the
butter. Arrange in swirls on four
small serving plates. - Put a dollop of caviar in the centre
of each mound of pasta, and
sprinkle the chives over the top. - Garnish each serving with two
quail’s eggs and lemon slices.
