Caramelised Shallot Spaghetti Quadrato with Rainbow Trout Caviar

‘Your flaws are perfect for the heart that is meant to love you’

You are you, and you are wonderful, never change because love will find you in the end.

This dish is everything to show someone you care. Slow cooked Shallots, tender and yielding with natural caramelised sugars, the acidic tang of crisp white wine and the fresh salinity of Rainbow Trout Caviar. Wrapped in a creamy blanket, the unctuous mouthfeel is the perfect foil for the mellow bitterness of Morten Krag’s ‘Kiss from a Rose’. A match made in heaven.

Ingredients:

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valentines meals, spaghetti, pasta recipe, restaurant style, dinner party recipe, pescatarian pasta

Yield: 2

Author: Suze Morrison

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Caramelised Shallot Spaghetti Quadrato with Rainbow Trout Caviar

Prep time: 25 MinCook time: 17 MinTotal time: 42 Min

This dish is everything to show someone you care. Slow cooked Shallots, tender and yielding with natural caramelised sugars, the acidic tang of crisp white wine and the fresh salinity of Rainbow Trout Caviar.

Ingredients

• 300g Shallots, Cut into 8 wedges each
• 2tbsp Olive Oil
• ½ tsp Sea Salt
• 1 Bulb of Garlic, top sliced off
• 100ml Dry White Wine
• 1tbsp Champagne Vinegar
• 250ml Crème Fraiche
• 10g Tarragon finely chopped
• A good grinding Cracked Black Pepper
• 150g Dried Spaghetti Quadrato
• 20g Rainbow Trout Caviar

Instructions

1. Heat the oil over a medium heat in a sauté pan with a lid. Add the shallots, garlic bulb and salt and cover with a lid. Cook for 10 minutes, then turn and turn the heat to low. Cook for a further 15-25 minutes or until soft, sweet, and caramelised.
2. Remove the garlic and squeeze the soft cloves from their skins, stir through the shallots.
3. Bring a pan of salted water to a boil and cook the spaghetti according to the pack instructions.
4. Meanwhile, add the white wine and champagne vinegar to the shallots and increase the heat to high. Reduce by half then lower the heat to a bare simmer. Add the crème fraiche, tarragon, and a good grinding of black pepper.
5. Drain the pasta, reserving a splash of the pasta cooking water. Add to the shallot sauce with enough water to create an emulsion.
6. Divide between two bowls and garnish with the Rainbow Trout Caviar. Serve with ‘A Kiss from A Rose’ and plenty of love

https://gourmetglow.co.uk/recipes/caramelised-shallot-spaghetti-quadrato-with-rainbow-tout-caviar