The art of Italian cooking: caviar fettuccine

Hi, this is the thirty ninth post about the art of cooking Italian pasta.

Today’s post is dedicated to another great dish made with egg pasta: fettuccini tossed with caviar sauce. It’s a recipe of ours we make every time we want to surprise our guests.

Caviar fettuccini

The main ingredients are: quail eggs, grilled bell peppers, caviar, aromatic herbs, olive oil and fettuccini (in Italian fettuccine).

It’s a quick and easy-to-do recipe, ideal for a celebration if you think to plan your dinner or lunch party according to the  Italian style. Besides it’s a tomato-free sauce we use to toss this kind of egg pasta.

Are you interested in a complete Italian menu with this pasta recipe? Look at this page. This is a real Italian menu with its traditional courses: starter, first course or pasta course, second course based on fish or meat, and,  finally, dessert.

What do you think about it?

Interested in all our entries about the art of  Italian cooking? Here you can find all the pasta recipes we have published this year.

Greetings from Italy

Carlo & Loretta