Autumn Delight
Sage is a wonderful, and underutilized herb (well except for thanksgiving dinner). Its leaves are silvery gray in color with a soft velvety feel, and are very aromatic. It puts off a distinct piney fragrance, and has a delicious mild earthy flavor with a faint peppery note. Sage pairs well with poultry, brown butter, pasta, sausage, vegetable soups, and also with some cheeses. I especially enjoy it in a brown butter sauce served over pumpkin ravioli.
Brown Butter Sage Sauce
1 1/2 sticks of butter cubed
10-15 leaves of fresh sage torn
2 tbsp. pine nuts
Pepper to taste
Begin by placing a large skillet over medium to low heat. Add cubed butter and begin to melt, stirring regularly. Once butter is completely melted add in torn sage leaves. Continue stirring and then add the pine nuts and pepper. Continue stirring until butter is now golden in color. Remove from heat. Pour over cooked filled pasta, such as, pumpkin ravioli. Sprinkle with freshly grated parmigiano-reggiano. The final product: a light, but rich and luxurious sauce. The earthiness and crispiness of the sage and the nuttiness of the pine nuts pair perfectly with the sweet, silky texture of the pumpkin ravioli. This dish is easy enough to prepare on a busy weeknight, but elegant enough for a weekend dinner party. Enjoy!
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