At Table
In this second part of our series for Mother's Day, the recipe came with a special table.
We created with the Il Viaggio di Nettuno collection, from Richard Ginori, which brings the illustrations of the British artist Luke Edward Hall, a fresh mood of holidays, with a black burner that we love, to serve our pasta.
Cappelini with Ovas
(for two people)
Ingredients
- 160g of pasta type cappelini (or whatever you prefer)
- 200 a 230ml of fresh cream
- 120g of parmesan ralado well
- Lemon peels
- Fish eggs (type capelin or ikura)
- Salt, nutmeg and pepper
Preparation
- Make the sauce, adding the cream and the parmesan. When the cheese dissolves, adjust salt and nutmeg. Stir for about 4 minutes.
- Cook the pasta in water with a lot of salt. When it's ready, pour it directly into the hot sauce.
- Finalize with lemon peels, pepper, olive oil and fish eggs. I also like to add shaved bottarga.
Tip: as the pasta cools, the sauce dries ? that's why I like to make a little extra.
In our Instagram, you can watch the complete video and see all the recipe details.
In the next and last part of our series, a dessert to close with a golden key, our mother's eve.
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