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Agnolotti with Brown Butter & Rosemary

By williamssonoma · From Open Recipes · 15 ingredients
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Why it works: Rosemary and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and 1,095 recipes mention both. Both carry ethyl decanoate, which smells grape, waxy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rosemary + buttertop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together1,095 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  2. Spinach + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together2,433 recipes

    Shared aroma: 1-hexanol (resin, flower).

  3. Garlic + olivetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Olive + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,489 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Cheese + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7,955 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the spinach

How well each one fits the dish's main ingredients (garlic, olive, rosemary, prosciutto, egg, veal, cheese):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Asparagusabout as good a flavor fit
  4. Spinachthe original

Fit is the average pairing score against garlic, olive, rosemary, prosciutto, egg, veal, cheese. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).