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Burro e salvia (Sage and butter) About food, cooking

Burro e salvia (Sage and butter) tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking .

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Burro e Salvia Sage and Butter
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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.

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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