Obviously every pussy tastes unique but if you’ll allow me to generalize…
There is one dish that most reminds me of that exquisite funk and that is Browned Butter and Mizithra Pasta.
So whether you need a little something to tide you over until your next face full of yummy yoni, or you’re curious about something you’ve yet to try, here’s a run down of how I make this very simple, very rewarding dish:
Ingredients:
2 large garlic cloves, grated or at least a very fine mince
1.5 sticks (3/4 cup) unsalted butter cut into small cubes for quicker melting
1 teaspoon salt, plus more for the pasta water
2 ounces mizithra cheese, grated
2 ounces Pecorino Romano cheese, grated
1/2 teaspoon fresh ground black pepper
1 small bunch fresh parsley leaves
1 pound dried long pasta (I like linguine or bucatini)
Process:
Bring a large pot of salted water to a boil.
Melt the butter in a large skillet over medium heat. Continue to cook until the butter is medium golden brown and nutty smelling, 5 to 7 minutes. Remove the pan from the heat. Immediately add the garlic and 1 teaspoon kosher salt and stir to combine. (The garlic will cook as the pan cools.) Remove 1/4 cup of garlic butter and set aside in a small bowl or measure out in a heatproof cup. Leave the remaining butter in the skillet to cool but not harden.
Combine the grated cheeses but reserve 1/2 cup of it separately for garnish. Finely chop a small handful of fresh parsley leaves until you have about 3 tablespoons.
When the water is boiling, add 1 pound dried pasta and cook according to package directions until al dente. Reserve some pasta cooking water when you drain the pasta. This should be done every time you make pasta. If you don’t know why, look it up
Transfer the drained pasta to the skillet of warm garlic and brown butter. Toss with tongs over medium-low heat until the noodles are coated with the browned butter. Add the cheese mixture, 1/2 teaspoon black pepper, and 2 tablespoons of the parsley, and toss to combine. Use small splashes of pasta cooking water if necessary to augment the sauce consistency. Taste and season.
Transfer the pasta to a serving plate and drizzle with the reserved garlic butter. Garnish with the reserved cheese, parsley, and pepper as desired.
Why not try it tonight and tell me if I’m wrong about the flavor profile.
N made wide egg noodle pasta, and we had browned butter sage with it. Superb pasta - it was great how thin it was, and the butter has a lightness to it from the sage (picked from a patch in the yard planted a few years ago that's growing crazy now).
This recipe didn't work out so well. The recipe is from Claire Saffitz (transcript in the "Food" folder). The flavor of the cookies was wonderful, especially the browned butter element, but the butter weight was too high in proportion to the other ingredients and the cookies were greasy and crumbled and broke upon picking up (see left photo) and fell apart when bitten into (right photo). I think I'd like to make these again with a more traditional shortbread proportion of ingredients (3:2:1) and 15% cocoa powder for the cookies. Alternately I would try a royal icing cut out cookie proportion, because those hold their shape really well.
Because I felt that the filling was a bit too fatty and soft I would sub shortening for the coconut oil, only melt the cocoa butter, beat it into the shortening and confectioner's sugar, and roll that out, freeze and cut, or maybe pipe it on if it seems like the consistency would allow it.