Tagliatelli With Breadcrumbs Garlic And Brown Butter Recipes

GARLIC BREADCRUMB TOPPING FOR PASTA

Steps:

• Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

TAGLIARELLE WITH TRUFFLE BUTTER

Steps:

• Add 1 tablespoon salt to a large pot of water and bring to a boil.
• Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
• Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
• Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.

TOASTED GARLIC PANKO BREADCRUMBS

Steps:

• Cook butter and garlic in a medium skillet over medium-low heat, swirling pan often, until foaming subsides and garlic is fragrant, about 2 minutes. Add panko and stir to coat evenly. Cook, stirring often, until panko is golden brown, about 4 minutes; season with salt.
• Transfer to a plate and let cool. Discard garlic.
• Do Ahead: Panko can be made 5 days ahead. Store airtight at room temperature.

BUTTERED BREADCRUMBS

Steps:

• Melt butter in a small skillet over medium low heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.
• If using any of the above mentioned variations add to the finshed buttered breadcrumbs.

TAGLIATELLI WITH BREADCRUMBS, GARLIC AND BROWN BUTTER

Steps:

• Pasta: Makes 10 ounces dough.
• Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
• With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
• Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
• May be frozen up to one month; thaw in refrigerator.
• On a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
• Cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
• Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
• Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
• Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.