Chestnut Spaetzle W Brown Butter Sage Sauce Sweet Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GNOCCHI WITH BROWN BUTTER AND SAGE



Gnocchi With Brown Butter and Sage image

Provided by Marc Forgione

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
3 large russet potatoes (1 1/2 to 1 3/4 pounds)
1 to 1 1/2 cups all-purpose flour, plus more for dusting
1 large egg
6 tablespoons salted butter
1 tablespoon red pepper flakes
4 sage leaves, thinly sliced
1/2 cup shaved and/or coarsely grated parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Pour a mound of kosher salt onto a rimmed baking sheet. Prick the potatoes all over with a fork and nestle them in the salt; this prevents the potatoes from browning and draws out their moisture. Bake the potatoes until fork-tender, about 45 minutes. Let sit until just cool enough to handle.
  • Halve the potatoes lengthwise and scoop the flesh into a potato ricer; discard the skin. Press the flesh through the ricer onto a floured counter or cutting board; let cool 3 to 4 minutes.
  • Spread out the potatoes slightly. Beat the egg with 1/2 teaspoon salt in a small bowl and drizzle over the potatoes.
  • Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 cup more flour if the dough is sticky. Cover with a kitchen towel and let rest 10 minutes.
  • Lightly flour your surface. Divide the dough into 6 pieces and roll into "snakes," about 1/2 inch in diameter. Cut into 1/2-to-1-inch lengths with a bench cutter or knife; transfer to a parchment-lined baking sheet and lightly dust with flour.
  • Make the sauce: Melt the butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
  • Bring a large pot of salted water to a boil. Add the gnocchi; wait until they float to the surface, then simmer 30 more seconds. (Taste one to make sure it's cooked through.) Return the brown butter to medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water; toss again. Remove from the heat and add half of the cheese. Divide among bowls and top with the remaining cheese.

CHESTNUT RAVIOLI WITH SAGE BROWNED BUTTER



Chestnut Ravioli with Sage Browned Butter image

Categories     Herb     Nut     Pasta     Appetizer     Fall     Sage     Chestnut     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 14

1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)
2 oz sliced pancetta or bacon, finely chopped
7 tablespoons unsalted butter
1/4 cup finely chopped onion
1 large garlic clove, smashed
1/4 cup water
1 Granny Smith apple
2 tablespoons finely grated parmesan
1 tablespoon finely chopped fresh flat-leaf parsley
48 won ton wrappers (12-oz package)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh sage
Special Equipment
a 2 3/4-inch round cookie cutter

Steps:

  • Coarsely chop chestnuts.
  • Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.
  • Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.
  • Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, then make more in same manner.
  • Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
  • Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.
  • Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.
  • Sprinkle ravioli with unpeeled apple and season with pepper.

SAGE BROWN BUTTER SAUCE



Sage Brown Butter Sauce image

This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.

Provided by Rebecca Franklin

Categories     Sauce

Time 10m

Number Of Ingredients 5

8 tablespoons butter (1 stick)
1 clove garlic (crushed and chopped)
1/4 cup sage leaves (coarsely chopped)
1/8 teaspoon ground black pepper
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
  • Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
  • Season the sage brown butter sauce with ground black pepper and salt.
  • Serve and enjoy.

Nutrition Facts : Calories 27 kcal, Carbohydrate 0 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 79 mg, Sugar 0 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SPAETZLE WITH BROWNED BUTTER



Spaetzle with Browned Butter image

Make and share this Spaetzle with Browned Butter recipe from Food.com.

Provided by lauralie41

Categories     German

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk
5 tablespoons unsalted butter
additional salt and pepper

Steps:

  • In a large bowl, mix together the flour, salt and nutmeg.
  • Add the eggs and milk; stir until thoroughly combined.
  • Let dough rest about 15 minutes before cooking.
  • Heat a large pot of lightly salted water until boiling.
  • Using a spaetzle machine Add the spaetzle and cook until done, about 4- 5 minutes.
  • The dumplings will float when done.
  • Drain well.
  • In a saute pan heat butterand saute until butter has turned brown.
  • Place the spaetzle in a serving dish and pour the butter on top.
  • Season with salt and pepper; toss well to combine.
  • Serve immediately.

SPAETZLE IN SAGE BROWN BUTTER



Spaetzle in Sage Brown Butter image

This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.

Provided by Rita1652

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup whole milk, cold
3 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups all-purpose flour
1/2 cup unsalted butter
4 fresh sage leaves, Chiffinod
2 fresh sage leaves
1 onion, diced

Steps:

  • Bring large pot of salted water to boil.
  • Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
  • Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
  • Divide among plates.
  • Garnish with fresh sage.
  • Optional: Sauteed 1 small onion diced in the butter.

SPAETZLE IN BROWN BUTTER



Spaetzle in Brown Butter image

Provided by Ian Algerø

Categories     Dairy     Egg     Pasta     Side     Vegetarian     Quick & Easy     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

3/4 cup cold whole milk
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter

Steps:

  • Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook § cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

CHESTNUT SPAETZLE W/ BROWN BUTTER SAGE SAUCE - SWEET BASIL



CHESTNUT SPAETZLE W/ BROWN BUTTER SAGE SAUCE - SWEET BASIL image

Categories     Sauté     Dinner

Number Of Ingredients 10

2 eggs, lightly beaten
1 1/4 cups all purpose flour, plus two tbls.
2 tbls chestnut flour.
1/2 cup whole milk
1 tsp S
1/4 tsp baking powder
2 tbls butter
1 tsp chopped sage
1 tbls marinated onions
1 tbls lemon juice

Steps:

  • In a large saucepan, bring 6 qts of salted water to a boil. Decrease the heat to moderate, maintaning a simmer. meanwhile, in a mixing bowl, conbime the eggs, flours, milk, and baking soda. Place the colander over the saucepan. then pur 1/4 of the batter into the colander, pressing the mixture through the holes and into the boiling water with a plastic spatula. cook for 3-5 mins until the dumblings begin to float to the surface. conver the pan for 1 min, continuing to cook until the spaetzle are fluffy and swollen. Transfer the dumblings to a non-stick baking sheet to cool. repeat process with remaining batter. Heat a large skillet over medium high heat. add the butter, allow it to melt, and then add the spaetzle. saute for 1 minute and then add the sage and the marinated onions. continue to saute this mixture for 1-2 mins until the sauce begins to brown. Stirr or toss the mixture then saute for 2 more mins, until completely browned. Remove the skillet from the heat, and then stir in the lemon juice. Season with S&P

More about "chestnut spaetzle w brown butter sage sauce sweet basil recipes"

HOW TO MAKE A BROWN BUTTER AND SAGE SAUCE | KITCHN
how-to-make-a-brown-butter-and-sage-sauce-kitchn image
2020-10-22 A few dishes in which brown butter and sage go perfectly are potato gnocchi or pumpkin gnocchi (add nutmeg and black pepper to the …
From thekitchn.com
Cuisine Europe, Italian
Total Time 12 mins
Category Dinner, Sauce
Calories 212 per serving


BROWNED BUTTER SAUCE | BETTER HOMES & GARDENS
browned-butter-sauce-better-homes-gardens image
2010-09-07 Instructions Checklist. Step 1. In a medium saucepan, combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook …
From bhg.com
4/5 (86)
Calories 145 per serving
Total Time 20 mins


GIADA’S BROWN BUTTER SAUCE | GIADZY
giadas-brown-butter-sauce-giadzy image
2020-04-07 Giada's Brown Butter Sauce. 12 Serves 4 with a pound of pasta. n a large, heavy frying pan, melt the butter over medium-high heat until pale …
From giadzy.com
5/5 (1)
Category Main Course
Author Giada De Laurentiis
Calories 439 per serving


BUTTER AND SAGE SAUCE - LIDIA
butter-and-sage-sauce-lidia image
Directions. Melt the butter in the pan over medium heat until melted and just foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute. Ladle in 1 cup boiling pasta water; stir the sauce and simmer …
From lidiasitaly.com


BROWN BUTTER SAUCE WITH FRESH BASIL | EDIBLE CAPITAL DISTRICT
brown-butter-sauce-with-fresh-basil-edible-capital-district image
2016-09-23 Tender basil leaves. In a large sauté pan, melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn the heat to low. Add the cooked gnocchi to the pan and toss to coat. Add the Par- …
From ediblecapitaldistrict.ediblecommunities.com


CHESTNUT PASTA IN BUTTER-AND-SAGE SAUCE - THE SPRUCE EATS
2011-10-04 In this recipe, chestnut flour is mixed with wheat flour to form a dough for fresh pasta, which is either cut into stracci (irregular shapes), or long, narrow, tagliatelle (flat noodles).The pasta is served in a very simple sauce of melted butter flavored with a fresh sage leaf, to allow the nutty, earthy chestnut flavor to shine through.
From thespruceeats.com
4.2/5 (10)
Total Time 25 mins
Category Pasta
Calories 545 per serving


CHESTNUT SPAETZLE - THE WASHINGTON POST
Just before serving, melt the butter in a large skillet over medium heat. Just as the butter begins to brown, add all of the just-cooked spaetzle and toss to coat; cook for 1 to 2 minutes, until ...
From washingtonpost.com
Is Accessible For Free True
Calories 190 per serving
Servings 6


BROWN BUTTER AND SAGE SAUCE RECIPE - GRACE PARISI | FOOD ...
2016-07-01 In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty, about 3 minutes. Add the simmered gnocchi and cook for 1 minute.
From foodandwine.com
5/5 (1)
Author Salang
Servings 4-6
Total Time 5 mins


SAGE BROWN BUTTER SAUCE RECIPES
Directions. Melt the butter in the pan over medium heat until melted and just foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute. Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta.
From tfrecipes.com


SWEET BASIL EGGS RECIPES
chestnut spaetzle w brown butter sage sauce sweet … Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
From tfrecipes.com


FRUITY BROWN SAUCE RECIPES
Fruity Brown Sauce Recipes HOMEMADE BROWN SAUCE. Go the extra mile for your fry up or bacon sandwich and make the nation's favourite condiment, brown sauce! Provided by Adam Byatt. Categories Condiment. Time 1h. Yield makes 1 litre (about 4 small bottles' worth) Number Of Ingredients 10. Ingredients; 500g pitted dates : 1 onion , chopped: 2 garlic cloves , …
From tfrecipes.com


BROWN BUTTER RAVIOLI SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Ravioli with Brown Butter-Basil Sauce Recipe - (4.3/5) great www.keyingredient.com. Ravioli with Brown Butter-Basil Sauce. By á-23163. Here's an easy recipe, although it's better (and considerably more work) if you make your own ravioli. Good alternatives to homemade are fresh pasta from a local pasta maker, or some of the fresh or frozen pastas from a good grocery. …
From therecipes.info


STUFFED CHICKEN BREASTS WITH SHRIMP RECIPES
6 fresh basil leaves or 1 teaspoon dried: 2/3 cup dry white wine : 1 tablespoon finely chopped parsley: Steps: Place 4 of the chicken breast halves, skinned side down, on a flat surface. Using a sharp knife, slice halfway through the meatiest portion of each breast half. Open up the breast, butterfly-style, and pound lightly with a mallet without breaking the tissues. On one half of the ...
From tfrecipes.com


NOODLES WITH BROWN BUTTER SAUCE - ALL INFORMATION ABOUT ...
Easy Sweet Potato Noodles with Sage Brown Butter Sauce Recipe new www.joyfulhealthyeats.com. Add butter to pan and melt, reduce heat to medium and cook butter for 3-5 minutes stirring the entire time until butter turns a golden brown color. Add sage, nutmeg, and parmesan. Stir until cheese just melted. Remove sauce from the heat.
From therecipes.info


10 BEST SPAETZLE CREAM SAUCE RECIPES | YUMMLY
2022-01-17 red pepper flakes, pepper, tomato sauce, heavy cream, salt, basil Whiskey Cream Sauce Sweet Sour Savory tomato puree, salt, salted butter, heavy whipping cream, fresh thyme leaves and 4 more
From yummly.com


BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE RECIPE - EASY ...
How to Make a Brown Butter and Sage Sauce; Roasted Brussel Sprouts with Sage Butter; 3. On a greased sheet pan, scatter Brussels sprouts, placing the cut side down. Roast for 20 to 25 minutes, until tops are slightly brown. FOR THE BUTTER 1. While the Brussels sprouts roast, in a saucepan over medium heat, melt the butter. 2. Add sage and garlic powder. Checking …
From recipegoulash.com


CHESTNUT SPAETZLE W BROWN BUTTER SAGE SAUCE SWEET BASIL ...
Heat a large pot of lightly salted water until boiling. Using a spaetzle machine Add the spaetzle and cook until done, about 4- 5 minutes. The dumplings will float when done. Drain well. In a saute pan heat butterand saute until butter has turned brown. Place the spaetzle in a serving dish and pour the butter on top.
From tfrecipes.com


Related Search