My Smore Flyer
Penne and browned butter sauce
- 6 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh sage
- 2 tablespoons heavy cream
- In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmigiano-reggiano cheese when tossing with pasta.
- Start with browned butter. Add 1/2 cup chopped onion with the sage and cook until golden, then add 3/4 cup chopped frozen spinach and cook for 3 minutes; stir in 1/2 cup ricotta with the cream.
Penne noodles because they have cool shape and browned butter sauce because it sounds delicious.
Color: tri(green,orange and yellow
STEP 1 - Beat or whisk an egg until it’s smooth. (No whisk? Just use a fork.)
STEP 2 - Use a sharp knife to chop your thin-rolled pasta dough into 1½-inch squares.
STEP 3 - Take one of these squares and dab a small blob of egg on one corner. (To dab, either use an egg brush, kitchen paper or a clean finger.)
STEP 4 - Place the stem of a teaspoon or clean pencil on the opposite corner of the pasta square.
Now roll the square diagonally back on itself, wrapping the pasta around the spoon/pencil.
When you reach the opposite eggy corner, push down to stick the pasta together and slide out the spoon.
Finito! That’s one ‘garganello’ made - just repeat until they’re all done.
Thomas Jefferson brought it in the late 1700s
Nutrient density: low because a lot of butter and heavy cream is used