Yep, published in the Guardian today, my own recipe of Brown Butter Sweet Macaroni.
I’m kind of chuffed considering I have always extolled the virtues of sweet pasta (sugars and carbs, a marriage of two divinely inspired ingredients, making love bubbles in my tummy). I must find time to tell you about the chocolate pasta recipe soon too. Oh, and the sweet penne. For now though, here is the macaroni….
Recipe: Brown Butter Sweet Macaroni
1 cup macaroni (I used fresh, but dried works too)
3 tsp ghee/clarified butter
1/3 cup sugar
1/2 cup milk (full fat works best)
1 stick cinnamon
3 cloves cardamom
1/4 cup cashew nuts (or sliced almonds or pistachios as you prefer)
1/4 cup raisins
Par boil the macaroni (I used fresh pasta so boiled for 1min. If using dried pasta, boil for 3-4). Drain, and leave aside.
In the meantime, over a medium heat, melt the ghee in a pan. Add the cardamom, cinnamon and cashews. Cook for a few minutes until the cashews start to brown. Spoon out of the pan, discarding the cardamom and cinnamon, saving the cashews on a plate for later.
The ghee will have turned brown, with a beautiful nutty aroma. Whilst the ghee is still hot, add the macaroni to the pan and cook for 3 minutes until it starts to brown.
Add the milk and allow to simmer. When the milk has reduced by half, add the sugar, raisins and cashews. Continue to simmer until the milk has reduced completely.