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Truffle Capellini, Tobiko & Asparagus topped with Caviar

By Chef Siang


Truffle oil (to taste)
Truffle seasoning (to taste)
Tobiko 1 tablespoon
Caviar 1 teaspoon
Asparagus 1-2 pieces (optional)


1. Place in capellini into boiling water to cook for 3mins, drain it, soak pasta in ice water to prevent over cooking.
2. Strain the pasta thoroughly
3. Place angel hair into a mixing bowl, add in truffle oil, truffle seasoning (to taste), tobiko and asparagus, toss it together
4. Place it on a nice plate, finish with caviar on top