When I stopped by Well-Seasoned, they were kind enough to show how convenient our Brown Butter Cubes were by using our brown butter in not one, but TWO dishes in only an hour's time.
Owner Angie Quaale and Chef Deniz Tarakcioglu are always a pleasure to work with that I couldn't pass up the chance to pop by when they had their live online class. Check out their recipe and video below!
And if you wanted to make the Eggs Benedict Chef Deniz also made in the video, click here for the recipe!
400ml ricotta, drained in a colander
75ml chopped chives
5 sprigs of sage
50ml grated pecorino romano
30ml Hunter Browns' Brown Butter Cubes (2 cubes)
3 garlic clove, zested fine
In a food processor combine ricotta, salt and yolks and purée until smooth. Transfer into a bowl, add flour and 50ml of chives. Mix until homogenous.
Divide the dough into 2 and shape each half into a rope with a diameter of 1 inch. Cut 1 inch chunks also and place on a baking sheet dusted with flour.
Bring a pot of salted water to a boil and cook the gnudi until it floats. Reserve 150ml cooking water.
In the meantime heat up a large skillet on high heat, add brown butter cubes and sage, fry until crispy. Reserve the sage and add cooked gnudi into the brown butter and caramelize over medium heat until deep golden brown. Add cooking water and reduce until it becomes a shiny glaze.
Add zested garlic, rest of the chives, garnish with crispy sage leaves, serve.