Here, I made buttered pasta from my childhood memories.
Boil 12 ounces egg noodles al dente (I used semolina pasta because that's all I had and I didn't have the gumption to make my own noodles).
Drain and set aside in serving dish, covered. Melt 2-3 Tbs. butter in the empty pasta pot. Add a pinch or two of saffron and salt to taste. Stir and watch. As soon as it turns caramel brown, turn off the heat, dump in a few tablespoons breadcrumbs, and the cooked pasta. Mix thoroughly. Return to serving dish, using a silicon scraper to get all the good stuff out the of the pot.
We ate our pasta with 7-Layer Salad. Now, back in the day, the noodles and the salad both would have been side dishes to a meat, with probably bread or potatoes to boot. I think it's thriftier and more balanced to have the simple, chewy noodles next to a complex, rich salad with great texture.
But I think that was the night we ate Peach Kuchen later on.
7 comments:
Brown buttered noodles with saffron = a warm evening in my grandma's kitchen (except she used the teeny-tiny thin egg noodles that boil in a minute or two). Thanks for the memories!
Yum! That's a combination I have never tried, but it sounds delicious! My children's favorite go-to meal is buttered pasta with parmesan. I think saffron pasta would be a real treat!
I did NOT know about brown butter! Thanks for enlightening me! Looks yummy!
I'm going to make in tonight! Thanks for the inspiration : )
I'm impressed that it holds your husband over, but it sounds delicious. I've never cooked with saffron.
Giada writes in her cookbook, "What ISN'T delicious when it's drowned in butter?!" Wouldn't brown butter be good over ravioli?
Sounds delicious. And what a sweet photo of your boys! Mom made that peach kuchen this week & shared it with me- yum.
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