Russian tagliolini
Instructions
Boil the noodles in salted water.
Meanwhile melt the butter in a small saucepan, add the cream, vodka and lumpfish eggs.
Stir and heat to very low heat without boiling to take, then add salt and pepper.
Drain the noodles, but not too dry, then toss with the sauce and stir well before serving.
Ingredients and dosing for 4 persons
- 250 g of type pasta tagliolini with eggs
- 70 g of cream
- 20 g of butter
- 1 dram of vodka
- 3 tablespoons of lumpfish eggs
- Salt
- Pepper