On this episode of Cooking with the Kriks, we are bringing back Leah Seale, sales and event specialist for Vibrant Occasions Catering, Dinner’s Ready and Our Mobile Kitchen, to cook capellini with browned butter sauce alongside Chef Serge Krikorian. Leah works very closely with clients directly to make all their catering needs and dreams come true. Leah is a marketing maven and oversees “all things marketing” for the Vibrant Occasions brand.  She is also part of the family as Chef Serge Krikorian and his wife, Mary’s niece.  Leah can be found working at weddings and events all over the state and is often “the face” of Vibrant Occasions in the public sphere. We’ve said it before, but it’s worth saying again, Vibrant Occasions just wouldn’t be as vibrant without her! This Italian recipe is not only delicious, but it’s an easy recipe, as well.  Learn this capellini with browned butter sauce recipe featured on season two, episode four of Cooking with the Kriks.

Don’t forget to SUBSCRIBE to the Cooking with the Kriks Youtube channel and stay up-to-date on all the fabulous recipes Chef Serge Krikorian shares just for you!  Stay tuned for more season two episodes featuring flavors from around the world (Chef Serge’s specialty!).

Capellini with Browned Butter Sauce Recipe

4 servings

1 stick of butter 4 oz

1 cup of pancetta diced into small pieces

3 whole garlic cloves finely diced

3/4 cup Myzithra cheese

2 cups of mushrooms

Melt the butter on low heat until it is melted, stirring occasionally. Stir until it changes color to golden brown. Skim the foam.

Cook the capellini or angel hair pasta using the instructions from the package.

Preheat a bottom thick pan and saute your pancetta until golden brown and remove them from the pan.  Drain half the rendered fat and saute the mushrooms for 4 to 5 minutes. Add the garlic and continue sauteing for another min.

Add the  cooked pasta, pancetta and ⅔ of the myzithra cheese to the saute pan and stir.

Garnish with myzithra cheese and italian parsley, then serve

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