This week's challenge for Pomodori e Vino is 'Borro Oro e Salvia' ~Golden Butter and Sage~ Doesn't that just sound like a pinch of heaven?
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
. (thanks to my Bluone cooking classes)
The pasta was light and fresh. The browned butter and sage sauce fabulous. Topped with a touch of Parmigiano-Reggiano.