On August 22nd 2014, Slow Food Cocagne Acadie presented the Italy in Acadie Dinner. The culinary event served also as a fundraiser to support the Acadian and New Brunswick delegation to the International Conference Terra Madre in Turin, Italy. The five-course meal, inspired by Italian cuisine, was prepared with local products from the Maritimes. The menu was designed by Diane Savoie, culinary artist.
Brown Butter is referred to as beurre noisette in French cuisine, literally translated as hazelnut butter. However, there are no nuts involved what so ever. Technically, it’s only cooked butter, which turned brown as a result. That’s it. It produces a nutty aroma, which inspired the French to call it so. The English were more straightforward in their naming.
Keep in mind that brown butter is very easy to burn. You’ll have to watch it closely. There’s a small window between not-brown-enough butter and burnt butter.
For our supper, we infused the butter with fresh sage leaves then added a little bit of balsamic vinegar. We drizzled the sauce over our Roasted Butternut Squash and Browned Butter Sfoglia (Lasagne) recipe, see picture below. You can easily find other uses for this sauce in other dishes: vegetables, pastries, fish, etc.
- 1 cup (250 ml) of butter, sliced
- 2 fresh sage leaves
- A drizzle of balsamic vinegar
- In a saucepan, bring butter to a boil.
- Add the fresh sage leaves.
- Cook until there’s a nutty aroma. Then, transfer to a bowl immediately, as it will continue to cook if left in the hot saucepan.
- Add a drizzle of balsamic vinegar.
- Pour over vegetables, pasta, fish, etc.