Shred both chesses and mix well. Set in cool place. Place butter in a small saucepan and melt over high heat. Turn to low and cook until butter starts to turn an amber color. Stir frequently with a wire whip. When butter starts to turn amber, turn heat up to medium high and stir constantly until it reaches a dark amber, like maple syrup. It will have a pleasant caramel aroma. Let browned butter set for 10 mins then strain butter into a bowl. Discard burned sediment. For each serving, put about 1/2 cup of cheese mixture on pasta, then top with 1/4 cup browned butter. Top with fresh chopped parsley.
Recipe by The Old Spaghetti Factory
Recipe by: Old Spaghetti Factory via Sacramento Bee
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Feb 7, 1998
|
|
