Sage 20g

🧈 Brown Butter Sage Pasta (Burro e Salvia) 🍝

📝 Ingredients (Serves 2)

The Sage Showstoppers

• 20 fresh sage leaves (8 chopped, 12 whole for crisp garnish)

• ½ cup unsalted butter

Pasta Base

• 8 oz tagliatelle or pappardelle

• 1 cup reserved pasta water

• ½ cup grated Parmigiano-Reggiano

Optional Elevators

• ¼ tsp nutmeg

• 1 garlic clove (smashed)

• Lemon zest

👨‍🍳 Pro Technique (Italian Nonna-Approved)

1️⃣ Crisp the Sage:

• Melt butter over medium until golden (4 mins)

• Add whole leaves, fry 30 sec until crisp. Remove with slotted spoon.

2️⃣ Infuse the Butter:

• Add chopped sage to butter, cook 1 min until fragrant.

3️⃣ Emulsify:

• Toss al dente pasta in butter with ½ cup pasta water + cheese

• Stir vigorously to create silky sauce.

🍽️ Serving Ritual

• Garnish: Crisped sage leaves + extra cheese

• Pair With: Chianti Classico

• Pro Move: Serve in warmed bowls

💡 Sage Hacks

✔ 1 tbsp fresh sage = 1 tsp dried (rub dried leaves to awaken oils)
✔ No brown butter? Use olive oil + 1 tsp maple syrup for depth
✔ Best substitutes:

• Marjoram + pinch thyme (milder)

• Rosemary + garlic powder (bold swap)

🌍 Global Sage Stars

📊 Fresh vs Dried Sage

Chef’s Secret: For next-level aroma, steep sage in warm butter 10 mins before crisping!