Recipes

  • Spaghetti «Suvretta House» with Lemon and Caviar

    By

    Fabrizio Zanetti
    Executive Chef at the hotel Suvretta House in St. Moritz

    Source: Gault&Millau

    • Preparation time20 mins
    • Cooking time40 mins
    • Total time1 hr
    • Servings2-3
    • Energy573 kcal

      Ingredients

      • 500ml whole cream
      • 1 untreated lemon, grated zest
      • Salt and pepper
      • 250g spaghettini
      • 120g caviar (Osetra)

      Preparation

      1

      Bring the whole cream to the boil, season with salt and pepper and add the lemon zest.

      2

      Cook the spaghettini in salt water until almost 'al dente', drain and cook in the cream and lemon sauce for another 2 minutes.

      3

      Turn the spaghettini into serving portions by using a fork and a spoon. Arrange on a preheated plate.

      4

      Top the pasta with a generous amount of caviar and serve immediately.

    • Blinis with Caviar

      By

      Delight your guests with light blinis and fine caviar

      • Preparation time20 mins
      • Cooking time1 hr
      • Total time1 hr 20 mins
      • Servings4
      • Energy573 kcal

        Ingredients

        • 30g buckwheat flour
        • 3 tbsp butter
        • 1 egg
        • 20g fresh yeast
        • 70g caviar
        • 100g flour
        • 5 tbsp olive oil
        • 1 pinch of salt
        • 220g sour cream
        • 2 tsp sugar

        Preparation

        1

        Dissolve the fresh yeast in a small bowl with 5 tbsp warm water. Mix with a pinch of sugar, cover and let rest for about 10 minutes.

        2

        Meanwhile, sieve both types of flour into a large bowl and form a well in the centre. Pour the dissolved yeast and 80ml milk into the well and slowly knead the flour with the liquid into smooth dough. Cover the dough and let rest for about 60 minutes.

        3

        Separate the fresh egg and fold the yolk thoroughly in portions with the remaining milk, salt, 1 tsp sugar, sour cream and 1 tbsp butter into the dough.

        4

        Whip the egg whites and carefully fold it into the dough. Cover the dough and let it rest again for approximately 30 minutes in a warm place.

        5

        Heat the olive oil in a pan and fry the dough in portion sizes of the palm of your hand on both sides for a few minutes until golden brown.

        6

        Finally, top the blinis with caviar and add some sour cream if desired.

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