Barilla for Professionals

AL BRONZO® LINGUINE WITH PROSECCO CREAM AND CAVIAR

Servings
4
Difficulty Level
Easy

INGREDIENTS

  • 1 lb Barilla Al Bronzo® Linguine
  • 4 Tbsp extra virgin olive oil, divided
  • 1 Medium shallot, minced
  • 1 cup dry white wine
  • 1 cup fish broth
  • 1 1/2 cup heavy cream
  • salt and pepper to taste
  • 1 Tbsp chives
  • 4 Tbsp black caviar

PREPARATION

  1. 1. Bring a pot of water to boil and cook pasta according to package instructions.
  2. 2. Meanwhile, slowly sweat the minced shallots with 3 Tbsp extra virgin olive oil.
  3. 3. Add dry white wine, reduce to half.
  4. 4. Add broth, bring to boil, reduce to half.
  5. 5. Add cream, salt and white pepper, bring to simmer.
  6. 6. Drain and toss pasta with the sauce. Top with caviar and chives before serving.

CHEF'S NOTE

Recipe created by Chef Lorenzo Boni, Executive Chef at Barilla for Professionals. 

https://www.barillaforprofessionals.com/en-us/recipes/al-bronzo-linguine-with-prosecco-cream-and-caviar/