Al Bronzo Linguine with Creamy Prosecco Sauce & Black Caviar
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This pasta dish is perfect for the holidays – delicious, fancy, indulgent and perfect for New Year's Eve. Our very own Chef Lorenzo Boni selected Barilla® Al Bronzo pasta because of its beautifully rough texture allowing the pasta to cling perfectly to the sauce.
Lorenzo suggests to keep the creamy sauce fairly “runny” in the pan, so that when you are ready to transfer it to your plate, you can spoon the sauce over the pasta. Finely chopped chives are added last minute to enhance their fragrant aroma.
Don’t forget to share a glass of prosecco with your loved ones while preparing this decadent sauce. Buone Feste and Buon Appetito!
Place everything required for the fish stock together in a pot, bring to a boil, simmer for 1 hour. Let cool down, filter out all the ingredients. Fish stock can be stored in the freezer for up to 6 months.
*Season the broth lightly as it will be reduced to half in the pasta recipe.
Preparation for Pasta Recipe:
Bring a large pot of water to a boil; cook pasta according to package directions.
Meanwhile, sauté shallot with half the olive oil over medium heat for 2 minutes.
Stir in Prosecco, bring to a boil, reduce to half.
Add fish broth (see below), bring to a boil, reduce to half.
Add cream, salt and white pepper and bring to a boil, simmer 3 minutes.
Drain pasta and toss with creamy sauce.
Plate on individual dishes, top with a dollop of caviar, sprinkle with chives and drizzle remaining olive oil on top before serving.
