Joseph Sarandos
Head Administrator
Global user
|
|
Reply | Quote
|
|
Greek Spaghetti
With browned butter and garlic: ("Tricky," but worth it)
This requires a white cooking pan for perfect results.
4 to 6 servings
One 16 Oz. package of Spaghetti (100% Durum Wheat Semolina preferred).
One stick of fresh butter (salted or unsalted).
Four large cloves of garlic (not "Elephant garlic").
While boiling a large pot of water (with one and one/half Tbspn of salt) for the spaghetti, and slowly melting the butter in the white pan, peel and thin-slice the garlic.
Have a wet, folded cloth ready to place the butter-pan onto for controlling the browning process.
Raise the heat under the butter, and bring it to a boil while constantly "swishing" the pan in a circular motion. When the first foaming starts, move the pan to the wet cloth and let the foam disappear. Repeat this process until the globules of butter-fat start to get brown.
Next, add all of the sliced garlic to the butter, and continue the browning process until the globules of butter-fat become medium-dark brown, and then immediately move the pan back to the wet cloth to stop the cooking. If you allow the butter to singe or burn, you'll have to start from scratch. It's not necessary to wait for the garlic to brown.
After the spaghetti cooks to your liking, quickly drain all of the water from it in a large sieve, and return the drained spaghetti to the large pot.
Holding a generous amount of the cooked and still-hot spaghetti on a carving-fork, dump all of the cooked butter and garlic into the large pot, and use the forkful of spaghetti to "mop out" the small pan. Mix well with the carving-fork.
This has to be served hot, preferably on heated dishes, so you may re-heat it carefully in the large pot if necessary.
Let each person top their servings with grated Parmesan or Romano cheese.
Options: You can add a Tbspn of Olive Oil, and/or 1/8 tspn of ground black pepper to the butter, but only after it browns perfectly.
-------------------------------------------------------
With Olive Oil:
Substitute 4 to 6 Oz of Olive Oil for the butter, use the same amount of sliced garlic, and cook the garlic to light brown in the oil. 1/8 tspn of ground black pepper is optional.
|
|
3/5/2006, 12:35 am
|
Send Email to Joseph Sarandos
Send PM to Joseph Sarandos
|
Incog4
Senior Member
Global user
|
|
Reply | Quote
|
|
Re: Greek Spaghetti
Joseph, I'll be expecting you to cook some of this (the browned butter one sounds best) in the near future.
BTW, in case anyone wonders why I don't contribute some recipes, it's because I don't know the first thing about cooking, so all I could do is cut&paste recipes from the internet. My wife is the only cook in our house, but I do help to clean the kitchen and wash the dishes, and I always kiss the cook at my house!
|
|
3/6/2006, 9:36 am
|
Send Email to Incog4
Send PM to Incog4
|
