Impress your friends and family with some brown butter tortelli
There is something comforting about well-made pasta. Much can be said about the ease of store-bought pasta, but there is a noticeable difference when freshly made stuffed pasta is incorporated. If you are craving a trip to Italy, sate the cravings for the cuisine by whipping up a dish of tortelli doused in brown butter balsamic sauce. This recipe has been plucked from the pages of Heidi Swanson’s cookbook Near & Far, which is available through Hardie Grant Books.
INGREDIENTS
12 large, fresh tortelli
60 g unsalted butter
1 tablespoon aged balsamic vinegar
fine-grain sea salt
grated zest of 1 lemon
2 or 3 large handfuls of torn rocket or other bitter/spicy greens
plenty of grated fresh pecorino or parmesan
TO MAKE
Bring a large pot of well-salted water to the boil. Cook the torelli per the packet instructions or until the pasta floats. Then drain, reserving a small cup of the pasta water.
Meanwhile, place the butter in a frying pan or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from the heat and let it cool off for a minute or so. Whisk in the vinegar, a couple of pinches of salt and most of the lemon zest.
Add the cooked pasta to the pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the rocket, then turn out immediate into individual bowls or onto a serving platter and top with a bit of cheese and the remaining lemon zest.
This is an edited extract from Near & Far by Heidi Swanson published by Hardie Grant Books.
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