I woke up this morning wanting to smell burnt butter. I will have unexpected smell and taste cravings suddenly. And nothing will stop me from creating that smell or tasting whatever I dream of.
When you cook unsalted butter over high heat until the butter becomes foamy and turn brown in color you get burnt butter also known as brown butter. The milk solids in the butter gets browned by the heat and that is why the butter turns brown. The result is pure nutty aroma and magic in front of you that can give a decadent finish to any dish!
50 ml extra virgin olive oil
60g garlic cloves, sliced
2 red chilli padies, sliced
5 anchovy fillets, chopped finely
20g basil leaves, shredded
120 g kale, thinly sliced
150g tagliatelle, boiled according to instruction on the packet (save 200 ml of the water)
1/2 teaspoon salt
60g grated Pecorino Romano or Parmesan cheese
2 lemon wedges
- Place butter in a heavy bottomed pan over medium heat. It is best to use a light-colored pan so that you can see the butter browning.
- Using a rubber spatula, keep stirring the melted butter. It is important to stir the butter so that the milk solids in the butter will not stick to the pan.
- At first the water in the butter will start evaporating. At this stage you will hear hissing sound from the pan and the butter will be splattering. Soon you will see the butter browning and there will be browned milk solids in the pan.
- At this stage, add in extra virgin olive oil, anchovies, garlic slices, sliced chilli and basil leaves.
- Cook,stirring constantly, until the anchovies dissolve and garlic begins to brown and then add kale and cooked until it wilts.
- Add in the boiled tagliatelle and the water saved from boiling the pasta and toss to coat well.
- Serve with generous amount of grated Pecorino Romana cheese preferably or grated Parmesan cheese and a wedge of lemon.