Rudi Scholdis, our outstanding Belgian chef presents us his Sturgeon Carbonara recipe. A different dish that combines our sturgeon and Oscietra Caviar with everyday ingredients you can easily find in your shelf.
Ingredients
Capellini Spaghetti
6 eggs
Smoked Sturgeon
Caviar
Parmesan cheese
Olive oil
Salt
Pepper
Colourless vinegar
Preparation
Bring 5 litres of salted water to boil, add the spaghetti and cook according to its instructions. In the meantime, mix 4 egg yolks with parmesan cheese.
Cut the sturgeon into 1 cm cubes.
At the same time, heat olive oil on a frying pan and sauté the smoked sturgeon for 1 minute.
In a different pan bring to boil 3 litres of water with a little bit of vinegar and salt.
Use the other 4 eggs, cracking each one of them on different containers.
Once the water is boiling, lower the temperature and stir with a spoon forming a whirlwind, adding the eggs one by one. Poach for 3 minutes.
Remove the poached eggs and set aside to keep the heat.
Once the spaghetti is ready, drain and retain some of the cooking water. Then, on a frying pan, sauté the spaghetti with the egg prepared mixture, parmesan cheese, sturgeon cubes and add some of the reserved cooking water.
Add black pepper to season.
Serve in 4 plates, add a poached egg on each of them, and add a bit of caviar over the preparation.
