Recipes

When in The Philippines Do As The Romans: Burro E Parmigiano

August 1, 2016

Cacio e Pepe‘s reign in the sun has gone on for far too longbut who can blame anyone? The simple well-rounded dish deserves the limelight. Everyone from the culinary inept to the kitchen whiz enjoys the dish. With only a handful of ingredients, you’re well on your way to enjoying a bowl of pasta. But what do you do when you’ve used up the last of your olive oil? Why, substitute it with butter! Burro e Parmigiano literally means “Butter and Parmesan”, and this Roman dish features mellow butter in contrast to the savoriness of Parmesan.

Burro E Parmigiano

For our version, we update the Roman classic. Instead of using just melted butter, we brown our butter: browning butter brings out a complex nutty flavor that complements the depth of Parmesan. To contrast the Burro e Parmigiano we top a bowl of pasta with mushroom tapa: a savory, slightly acidic contrast to the richness of the pasta. The plump button mushrooms gives this pasta a more substantial texture and rounds out the flavors of the dish.

Burro E Parmigiano Ingredients

Burro e Parmigiano with Mushroom Tapa

Yield: 4 servings
Time: 30 minutes (10 min prep / 20 min cooking)

Ingredients: Burro e Parmigiano

  • 1 pack 220g pasta
  • ⅓ cup unsalted butter
  • 3 pieces sage
  • ½ cup Parmesan
  • 1 cup pasta water
  • salt and pepper, to taste

Ingredients: Mushroom Tapa

  • ½ cup brown button mushroom, sliced
  • 2 tbsp soy sauce
  • ½ tbsp sugar
  • 3 pieces calamansi
  • parsley, for garnish

Procedure:

  1. Cook pasta according to package instructions, drain well. Set aside a cup of the cooking water.
  2. Heat up the butter until it turns brown, not burnt. Add in the sage and toast for a few minutes and remove the sage.
  3. Add in the pasta water and Parmesan. Mix until well incorporated. Add in the cooked pasta. Season with salt and pepper.
  4. In a bowl, combine the ingredients for the mushroom tapa.
  5. In a saucepan, heat up the mushroom mixture until cooked and the sauce thickens.
  6. Serve on top of the pasta. Garnish with parsley and serve immediately.
Burro E Parmigiano
Bernice Escobar SEE AUTHOR Bernice Escobar

Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.

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