Receita
Chudda's Cuisine/Lounge
Sep 02, 2015
12 Comments

BROWN BUTTER, SAGE, VEGGIES WITH WHOLE WHEAT PASTA

I read this beautiful article in The New York Times What We Learn From Old Recipes  that was so familiar to me. I have said so many times here on this blog how essential my grandma is in my life, especially regarding cooking and my passion for food. I don’t remember seeing my grandma with a cookbook or any recipe written on paper, except when she wanted to make something totally different and usually the recipe was from someone that she knew. Actually, she doesn’t have any cookbooks! I’ve seen my grandma cooking since I was a little girl and she never used a measure cup to measure anything.  She would crack the eggs, mix them with her hands and would start adding flour from the bag and little by little after mixing she would decide by eye and touching if it needed more flour or anything. It could be a cake, bread, rice… In my grandma’s kitchen are no oven temperatures and no real measurements. Like a recipe might say, “use some butter the size of an egg”. It totally describe my grandma’s cookbook if she decides to write one. So, it was this way that I learned how to cook and I am still cooking like that. Most Brazilian recipes have measurements that are very vague like “a plate of flour” or a “spoon of sugar”.  Marilyn used to get crazy with my Brazilian recipe translations. Moving to the U.S and having a blog has made me more precise with  measurements but sometimes I really miss   the freedom to enjoy cooking using no measurements, only adding ingredients using my eyes, hands and taste. 

BROWN BUTTER, SAGE, FALL VEGGIES WITH WHOLE WHEAT PASTA

BROWN BUTTER, SAGE, FALL VEGGIES WITH WHOLE WHEAT PASTA
 
Prep time
Cook time
Total time
 
Recipe type: Pasta
Serves: 4
Ingredients
  • Whole Wheat Pasta
  • Buttertnut Squash, peeled, seeded,cut into chunks, blanched and cooled
  • Swiss Chard, cleaned, sautéed with minced shallots and garlic
  • Pine Nuts
  • Butter
  • Parmesan Cheese
  • Olive oil
  • Sage
  • kosher salt and pepper
  • 1 egg, cooked over easy
Instructions
  1. Cook pasta in salted water until al dente
  2. Bring butter, pine nuts and sage sprigs to a simmer and cook over medium heat until butter becomes brown and nutty smelling, approximately 5 minutes. Set aside.
  3. Add sauteed swiss chard, squash and browned butter/ pine nut mixture to pasta.
  4. Toss and serve with one egg over easy.
  5. Sprinkle with Parmesan

 

BROWN BUTTER, SAGE, FALL VEGGIES WITH WHOLE WHEAT PASTABROWN BUTTER, SAGE, FALL VEGGIES WITH WHOLE WHEAT PASTABROWN BUTTER, SAGE, FALL VEGGIES WITH WHOLE WHEAT PASTA

 

Don’t forget to PIN on your Pasta/Fall boards ON PINTEREST!!

BROWN BUTTER, SAGE, VEGGIES WITH WHOLE WHEAT PASTABeijos e Tchau!

 

Ludmilla Ramos and Marilyn Chudda
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12 comentários
  1. Chrissa - Physical Kitchness - 02/09/2015 - 10h59

    This meal looks like an amazing fall dinner. I love chard!! Your photos are absolutely amazing!

  2. Maggie Unzueta - 02/09/2015 - 11h51

    YUM! Sage butter and fall veggies. It all looks delicious. Thank you for your recipe.

  3. Ashleigh - 02/09/2015 - 17h42

    This looks so good! I can’t wait to try! Thank you for sharing!

  4. Becky Jones - 02/09/2015 - 23h19

    Wow, to say that looks great is a huge understatement! This blog post has made me so hungry! Great post!

    Becky | http://www.thebiglphotographyblog.blogspot.co.uk

  5. Patricia @ Grab a Plate - 03/09/2015 - 01h17

    I’m all over anything with Swiss chard! And the egg on top? Awesome! My parents (from Italy) were the same way — no recipes, ever, and no cookbooks. Good stuff! Love this dish!

    • I love the mix of veggies, the nutty flavor and of course the over easy egg!! Thank you Patricia for your support!!

      Beijos e Tchau!

      Ludmilla

  6. Amanda - 03/09/2015 - 01h42

    Wow this looks delicious! Thanks for the idea.

  7. Chrisy @ Homemade Hooplah - 03/09/2015 - 14h53

    Loving all these flavors! BEAUTIFUL photos, too!

  8. Amanda - 04/09/2015 - 09h42

    Omgosh. This looks to DIE FOR. I need this in my belly NOW

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1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

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Peel the skin off of the jalapeños and small dice.

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