Brown Butter Miso & Roasted Garlic Radiatori with Crispy Shallots

Serves 1
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Directions

  1. 1Drizzle olive oil over the garlic bulbs.
  2. 2Drizzle olive oil over the garlic bulbs.
  3. 3Drizzle olive oil over the garlic bulbs.
  4. 4Place butter cubes into a pan.
  5. 5Place butter cubes into a pan.
  6. 6Place butter cubes into a pan.
  7. 7Whisk the melted butter until it turns brown.
  8. 8Whisk the melted butter until it turns brown.
  9. 9Whisk the melted butter until it turns brown.
  10. 10Add miso paste to the brown butter and whisk until combined.
  11. 11Add miso paste to the brown butter and whisk until combined.
  12. 12Add miso paste to the brown butter and whisk until combined.
  13. 13Squeeze the roasted garlic cloves into the mixture.
  14. 14Squeeze the roasted garlic cloves into the mixture.
  15. 15Squeeze the roasted garlic cloves into the mixture.
  16. 16Pour in heavy cream.
  17. 17Pour in heavy cream.
  18. 18Pour in heavy cream.
  19. 19Squeeze lemon juice into the sauce.
  20. 20Squeeze lemon juice into the sauce.
  21. 21Squeeze lemon juice into the sauce.
  22. 22Add cooked radiatori pasta to the sauce and mix well.
  23. 23Add cooked radiatori pasta to the sauce and mix well.
  24. 24Add cooked radiatori pasta to the sauce and mix well.
  25. 25Sprinkle grated Parmigiano Reggiano over the pasta.
  26. 26Sprinkle grated Parmigiano Reggiano over the pasta.
  27. 27Sprinkle grated Parmigiano Reggiano over the pasta.
  28. 28Stir the cheese into the pasta.
  29. 29Stir the cheese into the pasta.
  30. 30Stir the cheese into the pasta.
  31. 31Serve the pasta in a bowl.
  32. 32Serve the pasta in a bowl.
  33. 33Serve the pasta in a bowl.
  34. 34Garnish with chopped chives and crispy shallots.
  35. 35Garnish with chopped chives and crispy shallots.
  36. 36Garnish with chopped chives and crispy shallots.
  37. 37Finish with an additional sprinkle of grated Parmigiano Reggiano.
  38. 38Finish with an additional sprinkle of grated Parmigiano Reggiano.
  39. 39Finish with an additional sprinkle of grated Parmigiano Reggiano.

Ingredients

  • 0.5 lb radiatori pasta
  • 0.5 lb radiatori pasta
  • 0.5 lb radiatori pasta
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 bulbs garlic
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp sweet brown miso paste
  • 2 tbsp sweet brown miso paste
  • 2 tbsp sweet brown miso paste
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.5 lemon lemon juice
  • 0.33 cup Parmigiano Reggiano, finely grated
  • 0.33 cup Parmigiano Reggiano, finely grated
  • 0.33 cup Parmigiano Reggiano, finely grated
  • 1 tbsp chives, chopped
  • 1 tbsp chives, chopped
  • 1 tbsp chives, chopped
  • 0.25 cup crispy shallots
  • 0.25 cup crispy shallots
  • 0.25 cup crispy shallots
  • to taste salt
  • to taste salt
  • to taste salt

Equipment

bowlsaucepanwhisklemon juicerwooden spoon

Tips

  • Crispy shallots add the perfect crunch to this pasta dish.