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Garganelli (Hand crafted pennete pasta, asparagus tips, chive sauce, osetra caviar) recipe
Executive Chef Theo Schoenegger demonstrates New Year’s Eve 2010 menu at Sinatra Restaurant in Wynn & Encore Casino and Resort in Las Vegas, Nevada
Serves 4 guests
Ingredients:
2 cup hand rolled garganelli pasta
8 asparagus tips (cut in four)
1 cup Parmesan stock
2 tablespoon butter
2 tablespoon chives (finely cut)
2 tablespoon parmigiano reggiano (graded)
4 teaspoon osetra caviar
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