This deliciously nutty and fragrant brown butter is drizzled over rotolo di pasta ripieno, but keep the recipe on hand as a tasty final touch for soups, grilled fish and other pasta dishes.
- 125 gm cold butter, coarsely chopped
- 6 each marjoram and thyme sprigs
- 1Heat a saucepan over high heat, add butter and cook until foaming and nut-brown (2-4 minutes). Add herbs, season to taste and remove from heat. Serve hot, spooned over sliced rotolo.