• 1 spoonful Oscietra Caviar
  • 100 gr capellini or other pasta
  • 200 ml champagne
  • 1 shallot (50 gr) or 50 gr of onion
  • 50 ml milk cream
  • 250 gr salted butter
  • 1 spoonful of fresh lemon juice
  • Salt
  • Black pepper
  • Tabasco

Capellini with Champagne and Caviar Sauce

Straight from Amandine, Chile’s premier modern bistro, Rudi Scholdis brings one of his most famous and delicious dishes for tasting caviar. Thanks to the smoothness of capellini, along with the champagne sauce (Beurre Blanc sauce), the caviar flavour takes the lead, with its outstanding texture and flavour.


Preparation of “Beurre Blanc Sauce” or Champagne Sauce

  1. Place the champagne and the minced shallot in a pot. Cook on medium heat and reduce by one third. Add cream, mix well and reduce by one third again. During reduction, take butter from fridge, cut into small pieces, and when the pot is ready, slowly add butter pieces while stirring continuously. Never allow the sauce to fully boil.
  2. Once sauce is creamy and emulsified, add lemon juice, salt and pepper to taste, and a few drops of Tabasco.
  3. Keep hot until ready to mix with pasta

Preparation of Capellini

  1. Cook pasta al dente in boiling water with sufficient salt (5 gr per litre).
  2. Drain pasta and mix in a separate pan with Beurre Blanc Sauce on low heat.
  3. Add caviar upon serving.

Note: To serve caviar, always prefer a spoon with neutral materials, preferably nacre or plastic, as metal oxidises the caviar flavour.

Visit the @Amandine.Bistro page for more recipes from Rudi Scholdis.