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Casa Vecchia Caviar Pie Recipe

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This recipe for Casa Vecchia Caviar Pie, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Zimmern
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 Large Eggs, hardboiled, chilled, peeled and finely chopped
1/4 Cup mayonnaise
1/2 tsp. White pepper
1 tsp. salt (can omit salt)
2 (8-oz) packages cream cheese, softened
3 TBS. Sour Cream
6 TBS. Fine-diced red onions
1/4 Cup minced chives or parsley
2 oz. Red Salmon Roe or red caviar of choice
2 oz. Sevruga caviar or black caviar of choice

Directions:
Directions:
Combine eggs with mayonnaise, 1/2 tsp. white pepper and 1 tsp salt. Set aside.
Place the cream cheese in a bowl. Use a wooden spoon to just mix in the sour cream (mixture should be the consistency of cream cheese.) Season with salt and white pepper to taste. Set aside.
Brush the bottom and side of a 9-inch spring form pan with oil. Spread the cream cheese mixture over the bottom in an even layer. Sprinkle with chopped onions, top with the egg mixture, spreading it evenly. Refrigerate pie for 1 to 2 hours or until firm.
When ready to serve, remove sides of spring form pan. Cover the side of the pie with the chives or parsley. Spread the black caviar in a 3-inch circle in the center of the pie. Use the salmon roe to cover the rest of the pie. But into wedges and serve with crackers or crostini.
Makes 12 servings.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Recipe from chef Emile Labrousse of Casa Vecchia in Fort Lauderdale.
This is a very colorful dish and presents well at Christmastime due to the red and green bright colors. It is impressive as well as delicious.

 

 

 

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