Better with Butter

Brown Butter

Is the truth behind what Paula Dean says actually true?  Is everything honestly better with butter?  Thinking about what the benefits of butter, it seems to be such an ideal ingredient.  It creates a smooth taste in baked goods, enhances flavor making our savory dishes more creamy, and integrates other herbs and spices to help bind to the main ingredient.  Once heated, butter can even release a nutty flavor, that we all know as a brown butter sauce!

With recently moving to Germany,  I’ve been exploring  all the new flavors and different foods surrounding me.  As a result, creating new dishes in the kitchen has not been my first priority (reference date of last post!) and my lack of eagerness to stock the kitchen has contributed to my motivation.  However, I’ve discovered that on Sundays in Germany, there is an actual law that forbids most businesses to be open!  To ensure that I don’t go into Sunday starvation mode, I attempted to make a dish with bare minimal ingredients.  As a result, I present to you…

Brown Butter Tagliatelle


-1 Cup Fresh tagliatelle pasta

-2 Tablespoons of butter

-1/8 Cup fresh prosciutto; chopped

-Salt and Pepper to taste


-Boil the fresh pasta until al dente.  With fresh pasta it should only take 2-3 minutes to cook.

-In a saucepan over med-high heat, add butter.  Stir butter once it starts to bubble, about 3 mins.

-To the saucepan add chipped prosciutto first, then cooked pasta.

-Stirring all ingredients together, and mix with salt and pepper to your liking!