Salsa di Burro e Salvia
butter and sage sauce 
 
100 butter
bunch  of fresh sage leaves
80 grated parmesan cheese
  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 cheese. 
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 
cheese. 
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. 
 
 
angela's italian organic oregano 
http://www.oreganofromitaly.com 
 
angela's italian organic oregano is grown on a small mountain in italy; 
an all natural herb, strictly certified organic, and shipped directly 
from italy to you. it's the secret ingredient for all your italian 
recipes. 
 
 
-- 
(ID: 2019) Mirror: rec.food.recipes: Sat, Jul 16, 2005


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