Friday, October 21, 2011

Brown Butter Sage Sauce

Nothing is nicer than having dinner done in less than 10 minutes (take that Rachael Ray!). I'm a bag fan of brown butter sauces since they are quick, easy, and delicious. This is my modified version of Mario Batali's recipe. 


5 tbsp - Unsalted Butter
15 - Sage leaves
1/2 - Lemon (juiced)
2oz - Pasta Cooking Water
Freshly Grated Nutmeg
Parmigiano Reggiano

1) While your pasta cooks (cook it 1-2 minutes before the al dente cook time), melt the butter in a saute pan.
2) When the butter starts to turn golden brown, add the sage leaves and remove from heat.
3) Grate nutmeg over the pan and add lemon juice.
4) Reserve 2oz of the pasta cooking water. 
4) Drain the pasta and put it into the saute pan and return to heat.
5) Using a microplane, add the cheese and toss the pasta to coat.
6) Using a potato peeler, shave the cheese for presentation and serve.  
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