|CLASSIC pasta||tagliatelle with brown butter, brussels sprouts and chanterelles|
is a favorite recipe adapted from San Francisco's Per Bacco. It involves
the wonderful and distinctive use and flavors of brown butter.
for the sauce:
for the pasta:
Cook three tablespoons of the butter in a saute pan over medium heat until it foams and turns slightly brown. Add the garlic, and thirty seconds later add the shallots and sage. Cook until the shallots start to soften, about two minutes. Ad the chanterelles, and brussels sprouts and cook until the mushrooms and sprouts start to soften, about four to five minutes.
Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Set aside a cup of reserved pasta water. Drain but leave moist.
Re-heat the sauce; add the tagliatelle to the sauce. Add the parmesan and the remaining tablespoons of butter. Stir thoroughly. If the pasta needs extra moisture, add some of the reserved pasta water,
Now what we find the key to "finishing" fresh egg pasta dishes. Cover the pan. Turn the heat up and heat for about sixty seconds. The pasta now will be ready to serve: steaming. Add extra sage leaves as a garnish. Provide extra parmesan.