Chef Akane's Recipe Counter — Recipe 7: Turkish Pasta, Page 7
By Inkroost · Published
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Transcript
A pat of butter melts in a small brushed silver saucepan over a low blue flame. Caption: "STEP 5. Melt the 30 g butter in the small saucepan over LOW heat." Akane sprinkles red pepper flakes from a small glass dish into the pan. Caption: "Add the Aleppo pepper and dried mint. Swirl for 30 to 60 seconds." Close-up: the butter is now a bubbling ruby red, flecked with pepper and green mint. Caption: "When it turns red and smells toasty, take it off the heat." Akane holds the small pan away from the flame and raises one finger. Caption: "Why: spices burn fast. Low heat keeps the butter sweet, not bitter."
Image description
Butter melts in a small silver saucepan over a low flame, Akane sprinkles in red pepper flakes and dried mint, the butter turns glowing red, and she lifts the pan off the heat with one finger raised.
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
