Rosemary Infused Brown Butter Orecchiette

Rosemary Infused Brown Butter Orecchiette 

4 Tbs. butter
2 Tbs. lemon simple syrup
1 Tbs. stoneground mustard
1 Tbs. fresh rosemary
sea salt

1 cup fresh homemade orecchiette pasta

 

Bring the butter, simple syrup, and mustard to a slow boil. Season with sea salt, a touch of pepper, if desired, and eventually fresh rosemary. Reduce to a simmer and allow to cook and reduce for about 10 minutes.
Serve directly overcooked (in salted water) orecchiette pasta, with a side of roasted chicken, if desired.

 

So easy. So simple. So delicious.

 

Are we ready to move to Italy? I’ll be your pasta maker, bread baker, and candlestick maker!