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Trolling the Internet recently, I came across a great website: seriouseats.com. I was lost down the rabbit hole for days after and found several gems. The author of one post went through a lot of trial and error (and a heck of a lot of cookies) to come up with “the best chocolate chip cookies.” The most significant trick in this recipe: He browned the butter he used in the cookies.
Browning butter is my new favorite kitchen trick. It completely transforms the flavor of the butter into something rich, nutty and complex. Now try as I might, I cannot make chocolate chip cookies with five ingredients, so I immediately decided that the next dish I made would include browned butter.
This simple recipe will make you a weeknight hero in the kitchen as you transform five simple, inexpensive ingredients.
Cheese Tortellini with Browned Butter 4 Servings
¼ cup pine nuts
4 Tbsp. unsalted butter
14 oz. cheese tortellini
2 cups fresh broccoli florets
1 tsp. minced garlic
1/3 cup chopped fresh basil
• In a small dry skillet, toast the pine nuts over medium-high heat, tossing constantly, about 4 minutes. As soon as they start to brown, remove them from the skillet and set aside.
• Place the butter in a small pot over medium heat. When it melts, slowly swirl the pot until the butter turns a light brown color, 3 to 4 minutes. Remove the pot from the heat and set aside.
• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions. During the last 5 minutes of cooking time, add the broccoli florets.
• Meanwhile, add the minced garlic to the browned butter.
• Drain the pasta and broccoli, shaking out as much water as possible.
• Place the pasta and broccoli in a serving bowl and pour the browned butter and garlic over the pasta. Top with the toasted pine nuts and basil; serve immediately.
This article appears in February 2014.