Burn the butter?????

by Sava

Greek cuisine is not particularly known for pasta dishes, although we do have many variations that are served often. Probably the best know is Pastitsio, a “kind of” macaroni and cheese with a meat layer, but that’s not what I’m talking about right now. I read that the Greeks learned the art of making pasta in the 1300s when the Italians came to Greece. Pasta is often served with roasted meats or fowl. One of my Mom’s favorite pasta dishes, which became ours, as well, is Toasted Orzo with Brown Butter Sauce.

2 c orzo                                               1 c grated Kasseri or Parmesan cheese

4 c broth (bring to a boil)           1/2 c chopped fresh herbs of choice like parsley, oregano or scallions

8 T  butter                                         Salt & pepper to taste

Juice of 1 lemon (or less)

In a large frying pan melt 2 T butter and toast the orzo until it starts to color, stirring constantly. It won’t all brown at once.  Toast until some of the orzo is a honey brown color, add the boiling broth and simmer until orzo is tender, about fifteen or so minutes (check a few grains for tenderness). Continue to stir while simmering. Drain if any broth remains. Meanwhile, melt the remaining 6 T butter in a saucepan over very low heat cooking until it is golden brown (watch it carefully because it burns quickly and suddenly). Return the toasted orzo to the large saucepan and add the brown butter, 1/2 the cheese, lemon juice, salt and pepper. Toss just to mix and add fresh herbs. Transfer to a large ovenproof platter, sprinkle top with remaining cheese and bake for ten minutes at 350 degrees. Serve hot. This is great with roast chicken.

Other types of pasta may be used for this dish, too. It’s a little tricky browning the butter without burning it, but if you continue to watch it, as it goes from a golden yellow to tan, then a deeper tan it’s done. For even cooking, stir it while it is browning. This could become one of YOUR favorites!

See you next time! Yassou!

{ 10 comments… read them below or add one }

Dan December 8, 2011 at 10:26 pm

MMMMMM…Makes me hungry right now!


Sava December 13, 2011 at 1:33 am

Well, Dan, you don’t have long to wait before you have it for dinner!!


Trio December 9, 2011 at 7:29 pm

Can’t wait to try this.


Sava December 13, 2011 at 1:35 am

Let me know how you like it, Trio!! I just know you will!


georgia December 10, 2011 at 10:15 am

Yes, we LOVE this pasta! I eliminate the baking step and serve immediately after stirring in the lemon juice and herbs. Quicker to taste the savory simplicity of this dish!!


Sava December 13, 2011 at 1:35 am

That’s how I usually do it, too, Georgia, but if you want to make it ahead of time, the baking step really helps. I save the lemon and herbs adding them right before baking with the rest of the cheese.


Maddie February 29, 2012 at 3:47 pm

Finally got to make this pasta dish. OMG – it is fantastic!!! My very oh-so-picky eater husband loved it also and has even had some for leftovers. He has never eaten a pasta l/o in his whole life. The really great thing about this dish is that it pairs well with all kinds of meats and veggies too! Yummy! Try it – you’ll love it too.


Sava March 1, 2012 at 12:23 am

I’m so happy you and your “picky” husband loved this dish, Maddie. As I mentioned, it has always been a favorite of ours, too! I hope you’ll try a few other recipes you find here as well. Thanks for stopping by…


Clinson December 9, 2015 at 8:03 pm

Just wanted to say I made this reipce for dinner with my inlaws last night and everyone loved it. They even wanted some of the leftovers to take home (there was a ton, to that was no problem. Soooo yummy.


Sava December 10, 2015 at 12:47 am

I’m so glad you and your family enjoyed it! I hope you will try and enjoy more of the recipes I post! Yassou!


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