↓
 

Borro Oro e Salvia

Pomodori e Vino Posted on by

This week’s challenge for Pomodori e Vino is ‘Borro Oro e Salvia’ ~Golden Butter and Sage~ Doesn’t that just sound like a pinch of heaven?

I have some lovely sage in the garden. This recipe couldn’t be simpler. First you brown the butter until golden and add the fresh sage leaves, turning after a few minutes to get them crispy.
Marcella says that this is best eaten with fresh pasta… so here we go! I put on my pasta apron and made some fresh tortolloni. (thanks to my Bluone cooking classes)
The pasta was light and fresh. The browned butter and sage sauce fabulous. Topped with a touch of Parmigiano-Reggiano.
Perfetto!
Ciao y’all~
Sandi

Comments

Borro Oro e Salvia — 9 Comments

  2. Sandi – you amaze me! You did a brilliant job with the tortelloni. Butter and sage sauce is perfect with them.

  4. Sandi,
    I’m thrilled you all had a wonderful time with Marcello, Raffaella, and Francesca! Your tortolonni looks scrumptous! My sage plant is doing very well, I’ll try to use it in a similar recipe. Brava!!

  5. Sandi, who could have imagined an Alabama belle making such deft tortelloni! You’ve proven that if one really loves pasta one doesn’t have to settle for second-rate store bought stuff. It has to do with whether eating well is worth making an effort or not. And that, I understand, is what Southern cooks know something about.

  9. Mindy~ the cooking class was on your recommendation… They are the best (now that Marcella is no longer teaching)
    Marcella~ your words are inspiring. Of course we all know that good food is worth the effort!
    Deborah~ you are too funny! Fried Green Tomatoes are easy as pie 🙂
    Now let’s see y’all make some tortelloni!

↑