Spaghetti with garlic confit, dried tomatoes, and caviar
500 g of spaghetti (17.5 oz)
500 ml of cream
200 ml of whole milk
½ bulb of confit garlic
50 g of re-hydrated dried tomatoes (1.8 oz)
100 g of Black River Caviar (3.5 oz)
Salt and pepper
For the sauce
Wrap a bulb of garlic in aluminum foil and roast it in low oven until soft when pricked with the tip of a knife. Set aside.
Re-hydrate the dried tomatoes by soaking them in enough boiling water to cover them.
Mix the milk, half bulb of confit garlic, and dried tomatoes in a blender. Check saltiness.
In a medium-sized wok, simmer the cream and the previous mixture over low heat. Let it reduce for ten minutes. Add salt and pepper. Set aside.
Bring plenty water to a boil in a pot. Add salt and put in the spaghetti. Cook following the instructions from 5 to10 minutes.
Heat up the sauce in the wok. Mix the pasta al dente into the sauce and finally add the caviar. Fold several times with a pair of pasta tongs until fully soaked with the sauce.
Serve on a china dish, decorating with chives and cherry tomatoes.
If you wish, you may add grated Parmesan cheese on top.