If there were any question, we can definitively say that brown butter has now become not only a flavoring or an accent in our kitchen, it has become a star ingredient. In continuing our tribute to brown butter we, specifically Aki, made one of our tastiest pastas to date—brown butter cavatelli. The consistency of the dough, the aroma, and the depth of flavor all highlight the complex flavors of brown butter. We made a quick pan sauce of straight up brown butter and balsamic vinegar, enriched with a small dollop of brown butter puree. The cavatelli are accented with leaves of arugula and shaved Emmenthaler cheese. The warmed sheet of shrimp is an ideal complement to these chewy brown butter bites.
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