– 320 g fresh egg pasta (Tagliolini)
– 80g of dried sturgeon roe
– 200 g Goat Yogurt
– Extra virgin olive oil
– 4 Goat yogurt crisps
Cook the Tagliolini cooked in boiling water then season with a base of goat yogurt, extra virgin olive oil and dried sturgeon eggs.
Prepare the Goat yogurt crisps: – spread 100 g of goat yoghurt on a baking sheet and dry in the oven at 60° for 24 hours or in a dryer.
Garnish the dish with caviar and the cheese crisps.