Wednesday, July 05, 2006

Brown Butter Sauce

From Giada De Laurentiis; Everyday Italian

Perfect for topping stuffed pastas like ravioli, tortellini and agnolloti

1/2 C unsalted butter
6 fresh sage leaves (torn into pieces) or 1/4 C fresh basil leaves
1/2 tsp salt, plus more to taste
1/4 tsp fresh ground black pepper, plus more to taste
Pinch of fresh grated nutmeg
1/3 C grated Parmesan cheese

In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with Parmesan cheese, and serve.

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