Pasta with burnt butter, sage and apaki. A recipe that will impress you with its simplicity, as only the burnt butter and the sage are enough to win your heart. As for the apaki? Well, that’s the icing on the cake.
One of the most important elements in cooking is heat. The heat is what turns a raw colorless dough into a golden brown flaky crust, makes a cake rise or transforms a simple butter into a caramelized nut flavored sauce. That is burnt butter. And the process for making it is simple although there are some things in which you have to pay attention.
For making burnt butter, the butter should melt in a pan slowly, over medium heat. As the butter melts, it begins to change its flavor and turns into a dark, almost black that tastes like nuts. This is because the solid part of the milk after rising to the surface afterwards – that is, when the butter starts to foam – end up at the bottom where they caramelize.
The amazing taste of burnt butter can be used in many recipes. Burnt butter tastes like nuts, so feel free to add it in classic pastry recipes but even recipes that contain meat, such as chicken. Do not hesitate to make your favorite pancakes with it or why not an omelette.
Thank God there are so many types of pasta, with different shapes. This is because each sauce is unique and needs the right shape of pasta to perfectly hold it. For this recipe, the wide surface of the matsata pasta offers this perfect hold that this sauce needs, thus it does not lose even the slightest of its deliciousness.
Matsata pasta are made from single variety wheat and belong to the “Golden Series” of Misko. They have a really great taste and a high percentage of protein, which makes them the ideal choice for classic and demanding recipes.
So this was one of my favorite pasta recipes. Matsata pasta with burnt butter, sage and apaki, a recipe that will impress you with its simplicity. You just have to be a little bit careful while cooking the burnt butter.
I am Stefania, or Teti. I am fascinated to explore the aromas and flavors that each season offers, to make the most of raw materials while reducing food waste and to enjoy tables full of friends and smiles of pleasure. And all this through a recipe, sometimes complicated and sometimes simple. But always seasonal and delicious.
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