Caviar, Truffles, and Foie Gras
by Katherine Alford
Photographs by Ellen Silverman
Published by Chronicle Books
180 pages, 2001
The hardest thing about this book is paying for the caviar, but doing so is well worth it. When I serve this, my happy guests literally wipe their bowls clean.
2 cups very small cauliflower florets (each about 1/2 inch wide)
1. In a medium saucepan of salted boiling water, cook the cauliflower until tender but firm, about 5 minutes. Drain and rinse under cold water to stop the cooking.
2. In a large pot of salted boiling water, cook the pasta until just al dente, about 10 minutes. Drop the cauliflower into the pot with the pasta and cook until heated through, about 30 seconds. Drain the pasta and cauliflower in a colander, leaving a little of the cooking water clinging to the pasta. Transfer to a large bowl. Toss the pasta and cauliflower thoroughly with the crème fraîche and chives. Add the caviar and pepper and toss lightly. Divide the pasta among 4 warmed shallow bowls and serve immediately.