CAPELLINI WITH CHIVE BLOSSOMS AND CREME FRAICHE
Perfect for spring, capellini with chive blossoms and creme fraiche is light and fresh-and a feast for the eyes, thanks to the allium's purple flowers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
- 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 creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
- Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.
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FURSANG LAMA
[email protected]I highly recommend this recipe to anyone who loves seafood. It's a delicious and unique dish that's sure to please everyone at your table.
Darius Florea
[email protected]This recipe is a great way to showcase the delicate flavor of cap cap. The chive blossoms and creme fraiche add just the right amount of acidity and richness.
Darrel Cantrell
[email protected]I love the combination of cap cap, chive blossoms, and creme fraiche. The flavors work so well together and create a dish that is both elegant and rustic.
Syed Sameer
[email protected]This was my first time cooking cap cap, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing. The cap cap was cooked perfectly and the sauce was creamy and flavorful. I'll definitely be making this again.
Neo Motloung
[email protected]I'm always looking for new ways to cook cap cap, and this recipe definitely fits the bill. It's a unique and flavorful dish that's sure to impress your guests.
Lucas Burger
[email protected]This recipe is a great way to use up leftover cap cap. I had some leftover from a fish fry and it worked perfectly in this dish. The chive blossoms and creme fraiche gave it a new lease on life.
Oswald Galichi
[email protected]I'm not usually a fan of chive blossoms, but I was pleasantly surprised by how well they worked in this recipe. They added a nice floral note that complemented the cap cap and creme fraiche beautifully.
Mahar Shakeel
[email protected]This dish was a bit more work than I usually like to put into a weeknight meal, but it was totally worth it. The cap cap was cooked perfectly and the sauce was divine. I served it over rice and it was a huge hit with my family.
Rubin Sunar
[email protected]I've always been a fan of cap cap, but this recipe takes it to a whole new level. The chive blossoms and creme fraiche add a wonderful depth of flavor that I never would have thought to try. I'll definitely be making this again!
Leanne Gordge
[email protected]This cap cap recipe with chive blossoms and creme fraiche was an absolute delight! The delicate flavor of the cap cap was perfectly complemented by the subtle sweetness of the chive blossoms and the tanginess of the creme fraiche. The result was a di