So simple! The brown butter gets kind of caramelized and mixes with the sage perfectly.
Ingredients for Pasta (tagliatelle is best)
1 2/3 c flour, plus more for sprinkling on counter
Ingredients for Sauce
1 stick salted butter
6-8 sage leaves, minced
Instructions for pasta
Refer to homemade pasta recipe.
Instructions for sage butter sauce
When you've gotten the pasta dough ready & into the fridge, begin boiling your pasta water. Then in a large sauce pan melt the butter on low heat until browned, not burnt. It will begin to smell like caramel corn. Keep the butter over very low heat while you cut pasta. When you add the pasta to boiling water, add the minced sage to your brown butter. It will get a little crispy.
Saturday, March 28, 2009
Thursday, March 26, 2009
A quick version of French Onion Soup you can make during the week. This recipe makes about 4 bowls of soup.
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 slices fontina cheese
4 (1 1/2-cup) ovenproof ramekins
Heat the olive oil over medium heat in a medium-sized sauce pan. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions become tender (about 10 minutes). Add the thyme and beef broth. Simmer, uncovered, until the onions are soft (about 15 minutes).
Divide the soup between the 4 ovenproof ramekins - or just do 2 and save the rest of the soup for tomorrow. Divide the cubed bread among the ramekins. Top each with a slice of fontina cheese. Place under the broiler, until the cheese is golden and bubbly (about 4 minutes).