1 pound Saffron Malloreddus Pasta (or pasta of your choosing) - cooked al-dente - reserve some of the pasta water.
Sea salt - for the pasta water
4-5 Tbs European style quality butter
6-8 whole, fresh sage leaves
1 cup about 3 oz - because volume depends on your grater - grated Parmigiano-Reggiano
More grated Parmigiano-Reggiano on top when serving.
Saffron Malloreddus Pasta with Butter, Sage and Parmigiano-Reggiano Recipe
4-6 servings
This is an adaption of Marcella's "Butter and Parmisan Cheese Sauce" by adding fresh sage. Marcella would make this dish in a well warmed mixing bowl. We suggest making it in a sauce pan.
directions: 1. Add pasta to a pot of boiling, well-salted water. Cook until al dente - about 10 minutes
2. While pasta is cooking, put butter in a large skillet and place on medium-low to medium heat. When the butter foam subsides, and the butter is a golden yellow (but not yet brown,) add the sage leaves. Cook for another few seconds, turning the sage leaves over once.
3. Add freshly cooked, al dente pasta to the pan and toss well. Add the grated cheese and toss some more. Continue to mix until the cheese melts and clings nicely to the pasta. If pasta is still dry, add a little of the reserved pasta water and continue to mix on the heat until it looks right. Should look creamy, but not "saucy".
4. Serve with more grated cheese on the side.
Saffron Malloreddus Pasta with Butter Sage and Parmigiano-Reggiano Recipe
ingredients:
1 pound Saffron Malloreddus Pasta (or pasta of your choosing) - cooked al-dente - reserve some of the pasta water.
Sea salt - for the pasta water
4-5 Tbs European style quality butter
6-8 whole, fresh sage leaves
1 cup about 3 oz - because volume depends on your grater - grated Parmigiano-Reggiano
More grated Parmigiano-Reggiano on top when serving.
Saffron Malloreddus Pasta with Butter, Sage and Parmigiano-Reggiano Recipe
4-6 servings
This is an adaption of Marcella's "Butter and Parmisan Cheese Sauce" by adding fresh sage. Marcella would make this dish in a well warmed mixing bowl. We suggest making it in a sauce pan.
directions: 1. Add pasta to a pot of boiling, well-salted water. Cook until al dente - about 10 minutes
2. While pasta is cooking, put butter in a large skillet and place on medium-low to medium heat. When the butter foam subsides, and the butter is a golden yellow (but not yet brown,) add the sage leaves. Cook for another few seconds, turning the sage leaves over once.
3. Add freshly cooked, al dente pasta to the pan and toss well. Add the grated cheese and toss some more. Continue to mix until the cheese melts and clings nicely to the pasta. If pasta is still dry, add a little of the reserved pasta water and continue to mix on the heat until it looks right. Should look creamy, but not "saucy".
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
While we don’t usually recommend cooking with extra virgin olive oil (we want to preserve those precious polyphenols and get the most flavor and nutrition out of them!), we couldn’t...
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