Nope. I’m still not over brown butter and now I’m exploring other brown butter dishes (besides cookies). The original recipe calls for breadcrumbs, but I was fresh out. Instead, I substituted crushed French’s Fried Onions.
French’s Fried Onions were the only thing I could find in the pantry of similar texture to breadcrumbs of which I didn’t think would clash horribly with the taste of brown butter. In fact, I was hoping the onion flavor would do well in the dish – complement the brown butter flavor, even. I ended up not really being able to taste any onion flavor at all. So in that case it worked well as a texture substitute.
- 10 T. butter
- 1 lb. linguine
- 1/4 c. French’s fried onions, crushed
- 2 T. minced fresh parsley
- 1/2 c. grated romano cheese
- 1/2 c. freshly grated parmesan cheese
- Using a small saucepan, melt butter chunks over medium-low heat, swirling pan over the heat. Continue cooking and swirling the pan. A foam will form and then slowly disappear. At this point the butter should be turning a golden color and specks of brown should form. Remove from the heat and set aside.
- Cook linguine according to package directions. Place the cooked linguine in a large bowl. Pour the brown butter over the linguine and toss using two forks. Sprinkle crushed fried onions, parsley and cheeses over the pasta and toss again.
- Serve immediately.
I thought the recipe was great. However, with that much butter in the dish how could it be bad?