Making a Burro Nocciola Emulsion

An emulsion may also be made with butter that has been cooked to a golden brown color, called burro nocciola. Once the color is achieved, the sauce is emulsified with a little water, as above.

A burro nocciola is commonly served with gnocchi, such as Strozzapreti, and with fish (see Sogliola alla Mugnaia), flavored with lemon.