I have some lovely sage in the garden. This recipe couldn't be simpler. First you brown the butter until golden and add the fresh sage leaves, turning after a few minutes to get them crispy.
Marcella says that this is best eaten with fresh pasta... so here we go! I put on my pasta apron and made some fresh tortolloni.
The pasta was light and fresh. The browned butter and sage sauce fabulous. Topped with a touch of Parmigiano-Reggiano.
The pasta was light and fresh. The browned butter and sage sauce fabulous. Topped with a touch of Parmigiano-Reggiano.
Perfetto!
Ciao y'all~
Sandi
Y'all look at my comment from Marcella on the Pomodori e Vino blog...
Sandi, who could have imagined an Alabama belle making such deft
tortelloni! You've proven that if one really loves pasta one doesn't have
to settle for second-rate store bought stuff. It has to do with whether
eating well is worth making an effort or not. And that, I understand, is
what Southern cooks know something about.
tortelloni! You've proven that if one really loves pasta one doesn't have
to settle for second-rate store bought stuff. It has to do with whether
eating well is worth making an effort or not. And that, I understand, is
what Southern cooks know something about.