For me, brown butter is the queen of sauces. When my kids were little and wouldn't eat anything, I would just put brown butter on their food and they would eat it up. It's delicious on steamed vegetables, grilled chicken, and fish. Burnt butter is a sauce that can be put on pretty much anything. Even ice cream (which is so damn good).
Let's take a boring tortellini recipe and doctor it up with this amazing yet simple sauce to change the flavor up a little bit. To make the sauce you take butter, put it in a pan, and melt it down till it starts to turn color. It becomes a rich, nutty, brown, tantalizing, and tasty sauce.
This particular recipe I would like to share with you came from Toscana Saporita Cooking School outside of Lucca, Italy. I was lucky enough to go to the school during truffle season. I even got to go truffle hunting with a pack of dogs (and some canines too).
Dog poo or truffle?
Cheese Tortellini with Burnt Brown Butter and Truffles
16 oz. Tortellini Stuffed with Cheese, Pancetta and Cheese, or Spinach and Cheese
Half a Stick of Butter
2 Tablespoons Shaved Truffles
Parmesan to taste
Rosemary or Sage to taste
First, bring four cups of water in a pot to a rolling boil. Add your tortellini and cook to al dente.
Drain and transfer the tortellinis to a serving plate.
Take your half a stick of butter and boil it until the milk solids are gone and the butter turns to a rich dark brown.
At that point, add your rosemary or sage to the sauce. Cook no more than 30 seconds to one minute.
Pour the rich sauce over the tortellini, add your shaved parmesan and truffles on top of the plate.
And voila! You have a delicious entrée or side dish.
Note: Truffle season is around late Summer for black truffles and Fall for white truffles. However you can often find them available throughout the year in specialty stores.
16 oz. Tortellini Stuffed with Cheese, Pancetta and Cheese, or Spinach and Cheese
Half a Stick of Butter
2 Tablespoons Shaved Truffles
Parmesan to taste
Rosemary or Sage to taste
First, bring four cups of water in a pot to a rolling boil. Add your tortellini and cook to al dente.
Drain and transfer the tortellinis to a serving plate.
Take your half a stick of butter and boil it until the milk solids are gone and the butter turns to a rich dark brown.
At that point, add your rosemary or sage to the sauce. Cook no more than 30 seconds to one minute.
Pour the rich sauce over the tortellini, add your shaved parmesan and truffles on top of the plate.
And voila! You have a delicious entrée or side dish.
Note: Truffle season is around late Summer for black truffles and Fall for white truffles. However you can often find them available throughout the year in specialty stores.
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