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- Salsa di Burro e Salvia
- (Butter and Sage Sauce)
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Ingredients:
3.5 ounces butter
Bunch of fresh sage leaves
3 ounces grated Parmesan cheese
Black pepper
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- Directions:
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- Wash and dry the sage leaves.
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- 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.
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- Pour over cooked pasta and stir through well
together with freshly grated parmesan cheese.
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- Note: 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.
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- Remove from the heat and stir in a good helping of
grated Parmesan cheese.
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- 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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