Best 7 Inas Lemon Capellini With Caviar Recipes

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Indulge in the exquisite flavors of Ina Garten's Lemon Capellini with Caviar, a classic dish that combines the freshness of lemon, the delicate texture of capellini pasta, and the luxurious indulgence of caviar. This recipe, along with other delightful variations, offers a symphony of flavors that will tantalize your taste buds.

In this article, you'll embark on a culinary journey with Ina Garten's signature Lemon Capellini with Caviar, featuring a vibrant lemon-herb sauce that perfectly complements the al dente pasta. Discover the secrets behind this timeless dish, from choosing the best quality ingredients to mastering the art of balancing flavors.

But that's not all! This article also presents a collection of equally enticing recipes that showcase the versatility of capellini pasta. From the simplicity of Capellini with Garlic and Olive Oil to the richness of Capellini with Smoked Salmon and Crème Fraîche, each recipe offers a unique taste experience.

Whether you're a seasoned cook or just starting your culinary adventures, this article will guide you through the steps of creating these delectable dishes. With detailed instructions and helpful tips, you'll be able to recreate these restaurant-worthy meals in the comfort of your own kitchen.

So, prepare your taste buds for an unforgettable journey as we delve into Ina Garten's Lemon Capellini with Caviar and explore the world of capellini pasta recipes that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON CAPELLINI



Lemon Capellini image

Provided by Ina Garten

Categories     main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

  • Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
  • Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
  • As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
  • Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

LEMON CAPELLINI WITH CAVIAR



Lemon Capellini With Caviar image

Make and share this Lemon Capellini With Caviar recipe from Food.com.

Provided by MsPia

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

olive oil, for cooking the pasta
1 lb capellini, dried
1/2 lb unsalted butter, melted
2 lemons, juice and zest of
1 teaspoon kosher salt
1 teaspoon fresh ground white pepper
150 g black caviar (very good)
1 lemon, zest of, for garnish

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.
  • Drain quickly, leaving a little water with the capellini.
  • Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt, and pepper.
  • Place one serving of pasta on each plate and top with a large dollop of fresh caviar.
  • Garnish with grated lemon zest. Serve immediately.

Nutrition Facts : Calories 621.3, Fat 36.3, SaturatedFat 20.7, Cholesterol 228.3, Sodium 673.8, Carbohydrate 59.4, Fiber 2.6, Sugar 1.7, Protein 16.5

LEMON-PEPPER CAPELLINI



Lemon-Pepper Capellini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
3 tablespoons butter
4 cloves garlic, finely chopped
1 teaspoon coarse black pepper
2 lemons, zested and juiced
Salt
1/2 pound capellini
1/2 cup shredded or torn basil leaves
Grated cheese, to pass at table

Steps:

  • Place water on to boil for pasta.
  • In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
  • Salt water when it boils then cook capellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.

CAPELLINI WITH CHIVE BLOSSOMS AND CREME FRAICHE



Capellini with Chive Blossoms and Creme Fraiche image

Perfect for spring, capellini with chive blossoms and creme fraiche is light and fresh-and a feast for the eyes, thanks to the allium's purple flowers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 9

1 cup creme fraiche
1/4 cup minced chive blossoms, plus more for garnish
1/4 cup minced fresh chives, plus more for garnish
1 to 2 teaspoons fresh lemon juice
Coarse salt and freshly ground pepper
1/2 pound capellini (angel hair) pasta
1 tablespoon unsalted butter
1 jar (4 ounces) whitefish caviar
1 hard-cooked egg, yolk and white separated

Steps:

  • Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.
  • Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.
  • Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.

LEMON CAPELLINI WITH CAVIAR



LEMON CAPELLINI WITH CAVIAR image

Categories     Pasta

Yield 6

Number Of Ingredients 8

Olive Oil, for Cooking Pasta
1 Lb of dried Capellini
1/2 Lb Unsalted Butter, Melted
Zest + Juice of 2 Lemons
1 tsp Kosher Salt
1 tsp Fresh Ground White Pepper
150 grams black caviar (Ossetra) - Malossol (w/o salt)
Zest of Lemon for garnish

Steps:

  • Drizzle olive oil in large pot of boiling water, add capellini and cook al dente Drain quickly, leaving a little water with the pasta Quickly toss the pasta with the butter, lemon zest and juice, salt and pepper Place 1 serving of pasta on plate and top with large dollop of caviar Garnish with grated lemon zest

INA'S LEMON CAPELLINI WITH CAVIAR



Ina's Lemon Capellini with Caviar image

Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.

Provided by Martha Stewart

Number Of Ingredients 7

Olive oil
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons, plus additional zest for garnish
1 teaspoon salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
  • Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.

Tips:

  • Use high-quality ingredients for the best flavor, especially the caviar and lemon.
  • Make sure the capellini is cooked al dente, or slightly firm to the bite.
  • If you don't have caviar, you can substitute another type of fish roe, such as salmon or trout roe.
  • Use a microplane or zester to finely grate the lemon zest.
  • Be careful not to overcook the shrimp, or they will become tough.
  • Serve the capellini immediately, garnished with the caviar, lemon zest, and parsley.

Conclusion:

Ina Garten's Lemon Capellini with Caviar is a light, refreshing, and elegant dish that is perfect for a special occasion. The bright citrus flavors of the lemon and the briny flavor of the caviar pair perfectly with the delicate capellini pasta. This dish is sure to impress your guests, and it's easy to make, too. So next time you're looking for a special dish to serve, give Ina Garten's Lemon Capellini with Caviar a try.

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