As part of my daily schedule, I try dedicating some time to blog hopping, reading books, learning, socializing and getting inspired. In between all this, cooking techniques and recipes get pinned and bookmarked, to be prepared later in my kitchen. While some of these get implemented almost right away, others sit quietly in some corner of my tiny brain until they get remembered and relished!
One fine afternoon when I had lost my mojo and was cracking my head to come up with something more interesting for dinner, a burnt pasta dish that I had once viewed in Cooking Channel suddenly hit my thoughts. In this particular episode, the gorgeous Laura Calder was travelling in France exploring traditional recipes and in one such location, there was this local chef who prepared burned pasta. Not really sure why was it called burned but Laura mentioned it to be more like toasted pasta.
Call it Beurre noisette or brown butter, it is one of those easy secret ingredients that can make any simple daily meal exotic and gourmet, flavorful and uplifting. I chose to use vermicelli instead of pasta and the result was fantastic. It was nutty, crispy and the color was strikingly dazzling. Browning butter is an art. Although it doesn’t need a lot of effort, it sure does need a lot of attention. A little distraction and brown butter could turn to black burnt butter and that’s no good.
After a little bit of chopping and sautéing, the meal was ready in almost no time. The sausage made the meal more filling and if you are a vegetarian, try using sautéed paneer cubes or fried tofu. It’s one of those everyday kinda meals that don’t require any extra preparation time. At the end, grate some Parmesan cheese and serve it while it’s still warm.
This is not how I normally prepare vermicelli but it was nice for a change and Arvind loved it. Enough reason for me to mention it in my blog and share it with you. Something tells me that for a while, this is how we would be enjoying our vermicelli.