Creamy Brown Butter, Miso, Lime, Parmesan, Eggs
Jesse Albertini of Sfoglina in Denver, CO
At Sfoglina, Jesse (@sfoglinadenver) uses local heirloom and heritage grain that are stone milled, utilizing bronze dies and slow drying of the pasta. Implementing these procedures not only leads to a better flavor but is also is a healthier, more nutrient-dense final product.
Creating a sauce using brown butter and egg yolks as the base makes the sauce rich and deep in flavor while still feeling light. It is also a great option for someone who wants to recreate the richness of carbonara while keeping it vegetarian.
- Jesse Albertini
Yield: 2 servings
Ingredients:
4 tablespoons butter
1 tablespoon miso
1 lime, zest & juice
1 small zucchini
2 tablespoons parmesan
2 egg yolks
1 whole egg
2 tablespoons pistachios, roasted & crushed
Freshly ground black pepper, 3 turns
6oz campanelle
Method:
Gather all ingredients. Bring a large pot of salted water to boil. Cook pasta according to package instructions.
While waiting for the water to come to a boil, slice zucchini into thin coins about 1/8” thick.
Combine whole egg, egg yolks, and parmesan together in a bowl and whisk.
Begin to brown your butter. In a medium sauté pan over medium heat, add the butter. Once the butter begins to melt it will bubble gently as the water cooks out and the milk solids rise to the surface. If it’s cooking too fast or boiling too hard, lower the heat. As the foam subsides, the milk solids will sink to the bottom of the pan and start turning brown.
When the butter is golden brown and smelling nutty, add the zucchini and cook for 1 minute.
Turn the heat down slightly. Add the miso and 1 ounce of pasta water to the sauté pan. Mix to emulsify.
Once the pasta is done cooking, reserve 4 ounces of pasta water. Remove the pasta and add it to the sauté pan.
Now we are going to temper the eggs. Slowly whisk 2 ounces of pasta water into the egg mixture. Add the egg mixture to the pasta, mix, and turn off the heat.
Season with lime zest, lime juice, black pepper, and salt. Plate and garnish with roasted pistachios.
Campanelle, Zucchini, Pistachio
Ingredients
- 4 tablespoons butter
- 1 tablespoon miso
- 1 lime, zest & juice
- 1 small zucchini
- 2 tablespoons parmesan
- 2 egg yolks
- 1 whole egg
- 2 tablespoons pistachios, roasted & crushed
- Freshly ground black pepper, 3 turns
- 6oz campanelle
Instructions
- Gather all ingredients. Bring a large pot of salted water to boil. Cook pasta according to package instructions.
- While waiting for the water to come to a boil, slice zucchini into thin coins about 1/8” thick.
- Combine whole egg, egg yolks, and parmesan together in a bowl and whisk.
- Begin to brown your butter. In a medium sauté pan over medium heat, add the butter. Once the butter begins to melt it will bubble gently as the water cooks out and the milk solids rise to the surface. If it’s cooking too fast or boiling too hard, lower the heat. As the foam subsides, the milk solids will sink to the bottom of the pan and start turning brown.
- When the butter is golden brown and smelling nutty, add the zucchini and cook for 1 minute.
- Turn the heat down slightly. Add the miso and 1 ounce of pasta water to the sauté pan. Mix to emulsify.
- Once the pasta is done cooking, reserve 4 ounces of pasta water. Remove the pasta and add it to the sauté pan.
- Now we are going to temper the eggs. Slowly whisk 2 ounces of pasta water into the egg mixture. Add the egg mixture to the pasta, mix, and turn off the heat.
- Season with lime zest, lime juice, black pepper, and salt. Plate and garnish with roasted pistachios.