Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Georgia Hughes' Brown Butter & Lemon Radiatori
Brown butter, onion, garlic, lemon and parmesan. Eight ingredients, twenty minutes, and a good demonstration of how little a good sauce needs.
Alannah Wiseman
Feeds: 2
20 minutes
Ingredients
- 250g radiatori
-
4 tbsp brown butter
-
1/2 white onion
-
2 cloves garlic
-
1 lemon
-
30g parmesan plus extra to top
-
black pepper
-
3 tbsp olive oil
Radiatori
From: £4.95
Method
1
Cook the radiatori in a pan of salted water.
2
Finely slice a small white onion and 2 cloves of garlic.
3
Heat 3 tablespoons of olive oil in a pan and sauté the onion over medium heat until soft and caramelised, about 12 minutes. Add the garlic and cook for an additional 3 minutes.
4
Remove the onion and garlic from the pan and set aside.
5
Add the butter to the pan and cook over medium-high heat, swirling occasionally, until it begins to foam and turns golden brown. If it’s black rather than brown, you went too far!
6
Stir in the zest of 1 lemon, the cooked onion and garlic, the juice of 1/4 lemon, parmesan and the cooked pasta. Add a splash of pasta water to loosen the sauce if needed.
7
Plate the pasta and top with freshly ground black pepper and grated cheese.
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