NEW YORK’S FINEST
Caviar isn’t just for rich people. Shop around to get a
good deal and wow your guests with this delicious and
elegant pasta entrée.
Chef Bruno is PMQ’s culinary advisor, with more than 50 years of international pizza experience.
He is the corporate chef for Marsal & Sons and the culinary coach of the U.S. Pizza Team.
4 tbsp. olive oil
½ c. vodka
; c. black caviar
1 lb. spaghetti
3 scallions, thinly sliced
1 clove garlic, chopped
Salt and pepper
Heat the oil in a frying pan and add the scallions
and garlic. Cook gently for about four to five minutes. Add the vodka and the cream and cook over
low heat for another five to eight minutes. Remove
from heat and stir in the caviar, along with some
salt and pepper to taste.
Meanwhile, bring salted water to a boil, add
spaghetti and cook until al dente. Once the pasta
is ready, strain it and add it to the sauce mixture.
Toss gently and serve.
Spaghetti With Vodka and Caviar
Hello, my readers! Today I’m going to introduce you to a new pasta dish made with caviar. Many restaurants don’t feature dishes like this on their menus because
they don’t believe it’s cost-e;ective. Yes, caviar is expensive,
but there are many types of caviar to choose from. Shop
around, and you can find a good deal. Don’t assume caviar
is only for rich people! I encourage you to try this delicious
and elegant pasta entrée and run it as a special. I promise
your customers will like it, especially since it’s a dish they’ve
probably never had before! Mangia!
Chef Bruno shared a slice and words of wisdom with the team
at Sofia’s Pizza in Queens, New York, including (from left) Jimmy
Avila, Joe Agola, pizzeria owner Nick Agola and Peter Agola.