Chilled Angel Hair w/ Scallion and Caviar tossed in Truffle Oil

​Recipe by Laguna National Golf Club and Resort, Singapore – from "Golf Club World, behind the gates"

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SERVES 1

Ingredients

• 4 ounces angel hair pasta
• 2 sprigs spring onions
• 2 drops truffle oil
• 5 grams (about 1 teaspoon) caviar/ikura

Bonito Stock
​

• 3 Tablespoons bonito flakes
• 1-1/2 teaspoons dashi powder
• 1/2 cup water

Preparation

Bonito Stock

Combine the bonito flakes, dashi powder and water in a saucepan and bring to a boil.

Remove from heat and steep for a few minutes.

Strain stock, discard bonito flakes and chill.


Pasta

In another pot, bring water and a dash of salt to a boil.

Add the pasta and boil for 3 minutes; strain.

Toss the pasta with olive oil to cool the pasta. Chill the pasta in the refrigerator.


Assembly

When the pasta is chilled, add the truffle oil and toss.

Garnish with chopped spring onions and the caviar/ikura.

Pour the chilled bonito stock over the pasta and serve.


​Wine Match

Alsace Gewürztraminer 2003

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