BURRO E SALVIA

Pappardelle with Butter and Sage

150g Fresh pappadelle pasta - Per person

2 Tablespoons of butter per 150g of Pasta

A sprig of sage leaves

Salt, Pepper and Parmeson

Instructions

Start with fresh Papardelle if possible - 150 grams per person

Cook papardelle in boiling salted water for 3 minutes

Meanwhile, prepare the butter and sage sauce

Use 2 tablespoons of butter per every 150 grams of pasta and melt in a wide pan

Pick a sprig of fresh sage leaves and slightly crush with your hangs to release their scent and oil and drop into the butter - use an amount to flavor the butter but not to overpower it

Once the leaves start to curl and turn slightly brown, pour in in a bit of the boiling pasta water tossing continuously to create a creamy sauce with the butter

Use tongs to pick up the parpardelle, briefly shake off excess water and drop it directly into the hot pan with the butter and sage sauce

You have to “saltare” or toss the pasta with butter sauce until well coated

Immediately serve on a platter with fresh ground pepper and parmesan cheese

Buon appetito!

Recipe by Gustavo Antonioni, Masseria Partemio