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Fusiloni with champagne sauce and herring pearls

Pasta30 minutes4 people400 calories
1/52/53/54/55/5 (42 votes)
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By Irene Arcas

Fusiloni with champagne sauce and herring spheres

If you want to surprise your family with a special pasta dish This Christmas, here is today's recipe. I have used some large fusili, called fusiloni, but of course, you can use the pasta that you like the most. For this dish, it is interesting to use a quality pasta that is a little more special and with a slightly different format from macaroni or spaghetti.

This pasta will be accompanied by a delicious sauce made from champagne, so it is a good idea for when there is champagne left over from one day to the next, that perhaps to drink it no longer has that freshness of the newly opened bottle, but for cooking it is perfect.

And finally, we have used herring pearls. A few days ago, the company fishing He sent us some samples of his gourmet products, and the truth is that they are delicious. So if you are lovers of products such as lump roe, salmon, trout and others, I recommend that you visit their website because they are really good.

If you don't have herring pearls, you can use lump or mujol roe, which are very well priced all year round.

Fusiloni with champagne sauce and herring pearls

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Special pasta dish for Christmas, made with a delicious champagne sauce and topped with spheres of herring.

Fusiloni with champagne sauce and herring pearls
  • Irene Arcas
  • Recipe type: pasta
  • Calories: 400
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 350-400 g of pasta
  • 1 liter of water
  • 250 g of champagne
  • 200 g whipping cream
  • 2 eggs
  • 1 teaspoon curry
  • 1 pinch of nutmeg
  • a pinch of pepper
  • salt to taste
  • 1/2 pill of chicken concentrate (Avecrem type)
  • 8 sprigs of chives
  • 100 g of Manchego or Parmesan cheese (and a little more to decorate)
  • 50 butter g
  • 75 g of herring pearls (or lump or mullet roe)

Preparation

  1. We put 1 liter of salted water in the glass. We program 8 minutes, varoma temperature, spoon speed. We put the pasta through the nozzle and program the time indicated on the package, varoma temperature, left turn, slow speed.

  2. When the time is up, we remove the pasta, drain it with the help of the basket and reserve.

  3. We put the cheese and chives in the glass and grate it with several turbo strokes. We withdraw.

  4. Without washing the glass, add the butter and program 3 minutes, varoma temperature, spoon speed.

  5. Now we add the champagne, the cream, the pepper, the salt, the nutmeg, the concentrate tablet, and the cheese with the chives that we had reserved. We program 8 minutes, varoma temperature, speed 1. At this point we have to make sure that the champagne foam does not come out when boiling. If so, we remove the cup and that's it.

  6. While the sauce is cooking, beat the eggs with a fork.

  7. When the sauce time is over, we let the temperature drop to 70º (about 5 minutes).

  8. When it is already at 70º, we program 2 minutes, temperature 90º, speed 4. With the machine running, add the two eggs beaten by the mouth.

  9. As soon as the time is up, we remove the sauce from the glass to a container (since excess heat could cause it to cut).

  10. We put the pasta (which we will have heated in the microwave for example), the sauce, decorate with the herring pearls and the cheese.

TM21 equivalences

Thermomix equivalences


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