Re: Brown Butter Sage Pasta
Good stuff, been eating it for many years after some Northern Italian friends introduced us to it.
The only difference? They added lots of thinly sliced garlic, and poached it in the butter until brown....long and slow, then added the sage.
Try it that way, the garlic gets almost like a candy consistency, and the flavor will knock your socks off.
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Smokin' fine cigars, and swappin' lies....."Long Road Out Of Eden", The Eagles
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