sage and butter recipe: italian sauce from tuscan cooking - ricetta burro e salvia

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines


Sage and butter sauce recipe SAUCE RECIPE


Burro e salvia
(Sage and butter)
  • Preparation time: 5 minutes.
  • Cooking time: 5 minutes.
  • 100g butter.
  • Bunch of fresh sage leaves
  • 80g grated Parmesan
  • Black pepper.
Sauces
Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.
 
Remove from the heat and stir in a good helping of grated Parmesan.
 
The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

 
 
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