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Fettuccine with Brown Butter and Sage

Fettuccine with Brown Butter and Sage



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Ingredients

  • 1 8.8-ounce package dried egg fettuccine (such as De Cecco)
  • 20 fresh sage leaves, stemmed
  • 4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
  • 5 tablespoons grated Parmesan cheese plus additional for serving

Recipe Preparation

  • Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

  • Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.

  • Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

,Photos by Antonis AchilleosReviews Section

Brooklyn Homemaker

When I first met my husband he was a really picky eater. This was very difficult for me to deal with, being a relatively adventurous eater and lover of variety, but I tried to handle it as best I could. He even used to insist that he was “allergic” to a few certain foods, but over time I began to suspect that it was all in his head. He claimed to be allergic to eggs, but had no reaction if they were mixed into a cake or custard. For some reason his “allergy” was only an issue if the eggs were on their own, and when I pressed him on his symptoms he couldn’t really come up with any. Finally I was able convince him that he just didn’t like these foods, and didn’t actually have any real food allergies. He still won’t eat eggs, but at least now he admits that he just doesn’t like them.

One of the foods I was most upset about his being “allergic” to was mushrooms. I love mushrooms so much that when I considered a long term relationship with Russell, I mourned losing them. Once I was able to convince him he wasn’t allergic to them, and I got him to try them, surprise! He loved them! We eat mushrooms all the time, and as weird as this may sound, I couldn’t be more thrilled about it.

The other night we went out with friends for dinner to celebrate Russell’s birthday. After a few minutes looking at the menu, Russell ordered a dish that wasn’t much more than sautéed mushrooms with fresh pappardelle pasta and butter. Of course, I had to try a bite, and I thought the sauce was perfectly simple and light, but was just a bit one-note to me. I decided, after my third Manhattan, that I could improve on this dish. I loved that it wasn’t overdone with cream and wine and cheese and stock, but thought it could just use a little boost. I started thinking that the best way to bring out the fresh lightness of the sauce would be just a bit of fresh herbs and maybe a hint of lemon to brighten it up.

A few days later I decided to go for it and see what I could do. I started with store-bought fresh pasta, going for fettuccine instead of pappardelle. If you have a pasta maker and want to go crazy, by all means. Homemade pasta would elevate this dish even more, but part of what I like about this recipe is how quick and easy it is to prepare. I think store-bought fresh pasta is a great way to get that homemade taste without the work, but I’m sure dried pasta would be fine too. For the sauce I used about a pound of mushrooms, opting for a mix of trumpet and Portobello for a nice varied earthy flavor. If all you can find is Portobellos they’ll work great on their own, but I wouldn’t use white button mushrooms because they’d probably be a bit bland.

The restaurant used butter for the base of their sauce, and I decided a nice way to make the flavor richer would be to brown the butter. When you brown butter, you’re essentially cooking the milk solids that are present in your butter, giving it a wonderful nuttiness and complexity. Brown butter is also great for baking. Try it with cookies sometime, you’ll thank me. After the butter browned I added some finely chopped shallots and let them saute a bit to add some caramelized sweetness. Right before finishing the dish I added some fresh sage and lemon zest and tossed everything together.

I have a tendency to overdo meals a lot. I can take a meal that should take 45 minutes to prepare and spend the better part of an evening making it. This meal however, is anything but overdone. I am so proud of myself for letting this meal remain simple and easy. Hopefully this will be the beginning of a new era for me. An era where I can start dinner after work and have it on the table before bed time! If you work efficiently, from start to finish this meal can be ready to go in 30 minutes. Brown the butter while the mushrooms roast, saute the shallots while the pasta water comes to a boil, chiffonade the sage while the pasta is cooking. Use your time wisely. If you aren’t familiar with the term chiffonade, you basically take your sage leaves, roll them all up like a cigar, and slice them into super thin strips. This technique works really well for basil too.

There are not a million different things going on in this pasta dish, but every ingredient gets special treatment to make sure it imparts as much flavor as possible. Roasting the mushrooms concentrates their earthy flavor and makes them taste almost meaty. Browning the butter adds a nutty richness, and sauteing the shallots in the brown butter gives the sauce a caramelized sweetness. Fresh sage and lemon zest brighten the dish without overpowering it, adding a summery freshness that’s much-needed in this cold weather. Overall the simplicity of this dish is what makes it so tasty. So simple, so elegant, SOO delicious.

Fettuccine with Roasted Mushrooms, Brown Butter & Sage

1 lb fresh mushrooms (I used a mix of Portobello and trumpet)
salt and pepper
1 tablespoon olive oil
1 medium shallot, diced
8 tablespoons butter (1 stick)
5-6 sage leaves
zest of one lemon
16 oz fresh or 12 oz dry fettuccine

Preheat your oven to 400 degrees. Fill a large stockpot with water and a tablespoon of salt, cover and bring to a boil over high heat. While oven is preheating and water is coming to a boil, roughly chop your mushrooms. Toss in olive oil, season with salt and pepper, spread in an even layer on a parchment lined sheet pan and roast for 10-15 minutes or until most moisture has cooked off. While mushrooms are roasting, heat butter in a large skillet until it begins to brown and smell slightly nutty, this should take about 5 minutes. Add shallots, season with salt and pepper, and saute until they begin to caramelize. While pasta is cooking, add roasted mushrooms to sauce and saute for 5 minutes or until pasta is cooked. While pasta cooks, chiffonade your sage and stir it into the sauce with the lemon zest. Add cooked pasta to sauce and toss with tongs until well coated with an even distribution of mushrooms.


Sage Advice

Photo via Getty Images

Brown-Butter Sage Sauce Over Bombolini Pasta

Nutty brown butter and floral sage belong on the list of classic pairings right next to peanut butter and jelly. When it comes to fall cooking, Bombolini Pasta owner John Kreckman says, “Somehow, sage sneaks its way into every dish,” pairing well with both duck and game. This straightforward sauce recipe relies on high-quality ingredients showing off atop a bowl of perfectly al dente fettuccine.”

“Sage has always been the welcomer of fall,” says John Kreckman, owner of Bombolini Pasta. “The smell brings me back to warm kitchens with friends.”

1 pound Bombolini fettuccine, cooked

Melt butter in a saucepan over medium heat. Once the butter is bubbling, add crushed garlic clove. Stir constantly until the butter begins to turn light brown. Roll the sage leaves up into bunches of five and chiffonade, releasing the oils in the herb and creating a nice presentation.

Toss cooked pasta into the sauce, and serve with a small pinch of Parmesan cheese on top.


Wild Mushroom Pasta with Brown Butter, Parmesan and Sage

Bring a large stock pot of water to a boil and liberally season with salt.

Bring a large 12-inch nonstick skillet up to heat over medium high and add in 1 tbsp. butter and 1 tbsp. EVOO. Working in batches add in 1/3 of the mushrooms. Cook undisturbed for 5 minutes, then stir and continue to cook until golden brown before adding the next batch. Add 1 tbsp. of butter and oil in between additions. Mushrooms should take 10-15 minutes to cook in total.

Once the mushrooms are golden brown turn the heat down to medium, add in the garlic and liberally season with salt and pepper. Cook for 2-3 minutes then pour into a bowl.

At this point drop the pasta and cook per package directions until al dente.

To the now empty mushroom skillet add the 1/2 cup of butter, and cook until it begins to brown and smell nutty. Add in the sage and crisp up. Remove half of the sage for garnish.

Add the cooked pasta followed by the mushrooms and parmesan into the brown butter and sage skillet. Toss to coat and season with salt and pepper, adding 1/2 cup of the pasta cooking liquid. To serve pour into a large shallow bowl, top with the reserved sage, more Parmesan and freshly cracked black pepper.


Sage Browned Butter Seared Scallop Pasta

Jumbo scallops, lightly seasoned and perfectly seared make the perfect finish for this sage browned butter seared scallop pasta. It&rsquos simply a delectable dish that makes the perfect special occasion dinner for two. With a 20 minute prep time, this one leaves you more time to spend with the one you love. Try it for birthdays, anniversaries, or celebrating life&rsquos little special moments. I&rsquove included a few tips and tricks, including the difference between wet and dry scallops and why it matters to getting this dish done right.

This post is not sponsored, however you may find affiliate links within the post. If you make a purchase, I may make a small commission, but your purchase price will not change. Thank you in advance for supporting the businesses that support Renee Nicole&rsquos Kitchen.

In the four years James and I have been together, I think we have been out for Valentine&rsquos Day dinner once. As far as I&rsquom concerned, nothing takes romance away quicker than being surrounded by crowds of couples and rushed servers trying to hurry you through your meal to clear the table for the next reservation. I love being treated to a fancy meal as much as anyone, maybe more, but Valentine&rsquos day is not really the day I want to do it.

Instead, I prefer whipping up something fancy but simple. Why simple? Valentine&rsquos Day is about spending time with the one you love, not spending all day in the kitchen. You don&rsquot need to make something elaborate to make a good impression. It just needs to taste like you put extra effort into it. In other words, it should be delicious and something you have on a rare occasion. Your favorite 30 minute meal just won&rsquot cut it.

That&rsquos where this browned butter sear scallop pasta comes in. The browned butter adds a toasted, nutty flavor, while the sage adds an earthy element with a hint of lemon and pepper. Together they provide an excellent compliment to the meaty scallops. Served on a bed of spaghetti or linguini, with a side of asparagus, and a bottle of Chardonnay for a perfect Valentine&rsquos Day dinner for two.

Getting the perfect sear on a scallop is less about the technique and more about the types of scallop you purchase. When I say different types I&rsquom not referring to sea scallops versus bay scallops or wild versus farmed. I&rsquom talking about dry scallops versus wet scallops. The first time I tried to make scallops I didn&rsquot know that dry and wet were thing, but they are and a very important thing as well.

Wet scallops: these have been soaked in a bath of sodium tripolyphosphate. This solution adds moisture and extends the shelf life of the scallops. Extended shelf life means they can sit longer in case at the store and in your fridge. It also means they cost less money, because shipping isn&rsquot as urgent. However, this solution will leak out as you cook them &ndash resulting in a scallop that is nearly impossible to sear. It also can leave a funky aftertaste that some people (me included) can detect.

Dry scallops: these are untreated, fresh from the ocean. They will be a light beige or an off white color. They are not sitting in a milky white liquid in the case and will not have increased moisture production as you cook them. They taste much better too, with a sweetness that is incomparable to the offputting after taste of their wet counterparts. They typically cost more, but are worth it, especially if this is a meal for a special occasion.

After trying both the wet and the dry versions, I suggest only using dry scallops in the future. I am lucky enough to have Osprey Seafood, a local seafood store, nearby. If you don&rsquot have a seafood store, Whole Foods typically carries dry scallops as well. I have never found the dry version at Safeway, my typical market, but I ask whenever I see them. Frozen scallops are an option, but only if they are clearly marked as &ldquodry.&rdquo They will need to thaw overnight in the fridge prior to use.

If you don&rsquot have a local option, I highly recommend the Certified Steak & Seafood Company. You can order your dry jumbo scallops straight from them. They come frozen with a 3rd party certificate guaranteeing that you are getting real scallops and not shark meat pretending to be scallops. Regardless of scallop size, look for about 1/2 pound of scallops per person for an entree sized portion and 1/3 pound for an entree.

To prep the scallops, remove the side muscle. It&rsquos a small, tough piece of the scallop that will peel off with your fingers &ndash no knife required. Gently pat the scallops dry and season liberally with salt and pepper.

I suggest using a large non-stick skillet for scallops. They will sear up nicely and won&rsquot stick &ndash a great combination. Heat the skillet over a medium-high flame, then add your oil. I prefer to use refined coconut oil. It stands up nicely to the heat, but doesn&rsquot add any flavor to the scallops. You can also use canola oil or grapeseed oil. Avoid using olive oil or butter, as they will reach their smoke point before the scallop can properly sear.

Once the oil is hot, add your scallops. The pan will sizzle, letting you know it&rsquos hot. If it doesn&rsquot, pull that scallop right back out and let the pan continue to heat another 60 &ndash 90 seconds. Once the scallops are in, do not move them. No shaking the skillet. No constantly picking them up. Just don&rsquot do it. They need time to form that crust and cannot do it while in motion.

You will be able to tell when the scallops are ready to be flipped when you can see a brown crusty layer start to form where the scallop meets the pan as you can see in the picture below. It will take about 60 &ndash 90 seconds per side. When you think they are ready, check the first one you put in the pan. If it has a nice, golden, crust, they are ready to flip. Repeat the same process &ndash don&rsquot move them &ndash on the second side for 60 &ndash 90 seconds.

Remove the scallops from the pan and drop the heat to medium. Pick the pan up and add the butter. It will sizzle and foam. Gently shake to move the butter around. There is enough residual heat in the pan to get this process going and removing the pan from the burner will help it to cool instead of burning the butter.

Once the bubbles start to subside and the butter smells nutty, place the pan back on the burner and add the sage. The hot oil will fry the sage and let off an amazing aroma &ndash it should only take 30 seconds. That&rsquos it. Pour the sage browned butter over the seared scallops and toss with the pasta and freshly grated parmesan cheese. Serve with an optional lemon wedge.

Once I figured out what I was doing wrong with my scallops &ndash buying the wrong type, not patting them dry, moving them around in a stainless steel skillet, and using olive oil, my scallop game went from meh to fancy restaurant dinner at home in less than 20 minutes.

I like to serve this sage browned butter scallop pasta with a side of fresh baked asparagus and a bottle of California chardonnay. I&rsquoll be serving ours with this Unoaked Chardonnay from Mer Soleil. It&rsquos one of our most favorite chardonnays and works especially well with seafood.

I&rsquoll be back on Friday with my Valentine&rsquos Day dessert. It&rsquos so good and perfect for those of us who prefer desserts that are not chocolate!

What&rsquos your favorite way to celebrate Valentine&rsquos Day? Chocolate or no chocolate??


Pumpkin Fettuccine with Sage Brown Butter and Maple Whipped Goat Cheese

Pasta is always a good idea when it comes to comfort dishes. But in October, it’s the best cozy dish ever paired with pumpkin and brown butter. A maple whipped goat cheese takes it to a whole other level!

2 1/2 cups all-purpose flour

1/4 cup pumpkin purée

2 large eggs

1/4 teaspoon kosher salt

6 tablespoons salted butter

Large handful sage leaves

1/2 cup shredded Parmesan

Kosher salt

4 ounces goat cheese - room temperature

2 tablespoons maple syrup

In the bowl of a food processor, add the flour, pumpkin purée, eggs, and salt. Pulse until the mixture comes together into a dough ball. If it’s too dry, add a little water, pulsing in between until it comes together. Place dough on a heavily floured surface and knead until smooth. The dough should feel firm and not sticky. Form into a ball, wrap in plastic, and let rest in the fridge for 30 minutes. Cut into fourths and flatten each piece out into a rectangular shape. Roll out to 1/8 inch in thickness using a pasta roller or rolling pin. Using a pizza cutter or fettuccine pasta attachment, cut dough into strips approximately the size and length of typical fettuccine - you may have to cut each section in half if too long. Set aside until ready to boil.

Make sauce by heating a sauté pan over medium heat. When hot, add butter and let brown. When it gets golden and starts to smell toasty, add the sage leaves and let cook for one minute or until butter is brown. Take off the heat and set aside until ready to serve. Make the whipped goat cheese with an electric mixer, whipping together the cheese and maple syrup until smooth - you can also do this by hand with a whisk or silicone spatula if you wish. Set aside.

Bring a pot of salted water to a boil. Boil pasta for 2 minutes or until noodles float to the top and are tender and cooked through. Transfer them to the butter mixture, adding a little pasta water and all of the Parmesan, and toss together until coated and creamy. Taste and add salt to preference. Serve dolloped with the whipped goat cheese.


What is browned butter?

Browned butter is when butter is melted and simmered over low heat long enough for the milk solids to brown and the water to evaporate. This results in a rich, nutty and more intensely flavored butter. It’s truly delicious and worth the minimal time and effort!

Watch how to make our Browned Butter Fettuccine Aflredo step by step with our video:

Yes! Both the pasta and sauce can be made up to 3 days ahead of time. They should be stored separately, each in an airtight container in the refrigerator.

To reheat: Pour sauce into a skillet and simmer over low heat, stirring frequently. The sauce should be heated slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency.

Yes! Although cream sauces can be a little tricky to freeze and reheat, it can be done.

To freeze sauce: Pour cooled sauce into a freezer bag, remove as much air as possible and seal shut. Lay bag flat on its side to allow sauce to freeze quickly. Freeze for up to 3 months.

To reheat sauce: Slightly thaw and pour into a pot and simmer over low heat, stirring frequently. The sauce should be heated very slowly to prevent it from separating or clumping up. As the sauce reheats, stir in small amounts of milk or cream as needed to achieve the right consistency and regain its smooth and creamy texture.

Yes! Cooked pastas freeze and reheat quite well.

To freeze: Cool completely and store in a freezer bag, separate from the sauce, removing as much air as possible and sealing shut. Lay bag flat on its side and freeze pasta for up to 3 months.

To reheat: Bring a pot of water, just enough to cover pasta, to a boil and add pasta. Cook for 30 seconds to 1 minute until pasta has thawed and just heated through. Drain and toss into reheated sauce.


Fettuccine with Roasted Butternut Squash, Brown Butter and Sage

Heat the oven to 450°F. Peel the squash, scrape out the seeds, and cut it into 1/2-inch cubes. Toss the cubes with a little olive oil and salt, and spread in a single layer on a baking sheet. Roast for 45-60 minutes, stirring the cubes every 15 minutes, until they are tender and beginning to show caramelized brown spots. Remove from the oven and set aside. Bring a large pot of water to a boil and cook the pasta with a generous amount of salt for 7-9 minutes, or according to package instructions. Scoop out 1/2 cup of pasta cooking liquid before draining, then drain the pasta and set aside. While the pasta is cooking, melt the butter in a large skillet over medium heat. Swirl the pan occasionally and cook until the butter has turned caramel-brown and smells nutty, about 5 minutes. Add the sage leaves to the browned butter and let them fry for a few seconds until crispy. Add the roasted butternut squash, nutmeg, and a half teaspoon of salt to the pan and stir until the squash is evenly coated with butter. Pour in 1/4 cup of the reserved pasta liquid and let this bubble into a thin sauce. Taste and add more salt if needed. Add the cooked pasta, tossing to coat and mix evenly. Remove from heat. Transfer the pasta into a large serving bowl or individual pasta bowls. Top with the pine nuts and a generous shaving of parmesan cheese.


Brown Butter Pasta

Ingredients US Metric

  • Kosher salt, to taste
  • 8 ounces store-bought or homemade fresh pasta, such as fettuccine or tagliatelle
  • 1 to 2 sticks unsalted butter (4 to 8 oz) (yes, sticks)
  • 3/4 cup pine nuts
  • 4 large eggs
  • Freshly ground black pepper, to taste
  • Freshly grated Parmigiano-Reggiano and nutmeg, to taste

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 4 minutes.

Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring often, until both the pine nuts and the butter are golden brown, 5 to 7 minutes.

Using a slotted spoon, transfer the pine nuts to a bowl. Working in 2 batches, crack the eggs into the butter and cook, still over medium heat and spooning the butter over the yolks, until the whites are set but the yolks are still runny, about 3 minutes. Transfer the eggs to a plate and keep warm.

Place a strainer over a large bowl and drain the pasta, reserving 1/2 cup of the pasta cooking water.

Add the pasta and half of the pine nuts to the skillet and toss until hot. Stir in just enough of the reserved pasta water to create a sauce, probably 2 to 4 tablespoons, and then season with salt and pepper.

Divvy the pasta among 4 plates. Top each pile of pasta with a fried egg and sprinkle with the remaining pine nuts and the Parmigiano-Reggiano and nutmeg. Originally published April 13, 2011.

LEITE's LOVES. INSPIRED BY THIS RECIPE

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Recipe Testers' Reviews

Jessica Berndt

With everything going on in the world, we sure could use a little extra comfort. This dish is quite possibly the most perfect comfort food ever. My husband, Jay, declared with a mouth full of noodles, "THIS IS A TEN! It might be more comforting than macaroni and cheese. " I mean, can you top that?

The whole meal took about 12 minutes to make total. I bought fresh pasta—I will own the laziness on that one. When I make this next time, the only thing I would differently is I would use salted butter instead of unsalted. But really I just prefer salted butter. There is nothing wrong with this recipe. Jay has already asked that I make this again soon. And I will.

Chiyo Ueyama

This recipe is an old friend, and I always enjoy revisiting it. Even with half the butter compared to the initial recipe from years ago, it was just as delicious. The butter browned faster too, making this quick meal even easier to make. The nutty sauce with the golden brown milk solids, the Parmesan, and the eggs make the heart of this dish, and they cling very well to the fresh pasta, which isn't as slick as the dried kind.

I still stand by my initial (and strong) suggestion—please have bread ready within reach to capture every bit of the sauce and the buttery tender pine nuts left on the plates. And this is just a note to self—in my house 8 ounces of pasta is easily devoured by 2 people.

I used fresh fettuccine. I followed the instruction on the package and cooked it for 3 minutes and not 4 minutes.

Paul N.

This is one of those special recipes that's tasty enough to wow guests as part of a fancy meal but simple enough to fix in a hurry for family on a work night. The directions are so simple and straightforward there's not much to go wrong. Pay attention to cooking time on the pasta. Don't let the pine nuts burn. It would be a pity to cook the eggs past the runny-yolk stage. Let each diner pile on as much cheese as they want.

I bought fresh fettuccini pasta from my grocery store, which instructed 2 to 4 minutes of cooking time, and I cooked it just over 2 minutes for al dente. I used 2 sticks of butter.

Three of us shared this meal and we had leftovers for one. I judged that the extra egg would not reheat well, so that got eaten as part of my serving.

Barb P.

As someone who has a serious pasta addiction and a necessity for a lot of protein in my diet, it's nice to find a recipe that combines the two without adding meat. The recipe is relatively simple but at times I felt like I needed 3 hands. I've never been good at keeping eggs warm while I cook more eggs, and this dish may have suffered because of that. Plus, the knowledge that the eggs were cooling added a little stress to my cooking. That aside, the end result was tasty and quickly assembled.

I used a commercially made tagliatelle and followed the package direction to cook it for 2 minutes. I used 2 sticks of butter.

Adding the pasta water to the hot butter has to be done very carefully. I used about 3 tablespoons of water.

HUNGRY FOR MORE?

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Comments

I made this last night, and oh my God, was that a lot of butter. I got cold feet at the last minute, and only used one and a half sticks, and it was still pretty excessive. The recipe was delicious, but I think next time, I’ll just use six tablespoons of butter. On the other hand, who knew pine nuts fried in butter could be so addictive? I could not stop munching on them while cooking. Also, I fried some sage leaves in the butter and the flavors were to-die-for.

An, it is a lot of butter, but it’s so delicious. Maybe adding a bit more pasta? I love the idea of adding the sage. It would add a lovely earthy herbaceousness to the dish.


Popcorn Powder

1 - Heat ½-inch of canola oil in a high sided, heavy bottomed pan until it reaches 180°C (355°F).

2 - Fry the broken corn in batches until it opens like popcorn.

3 - Remove with a slotted spoon and set it on kitchen towels to cool.

4 - Pulse in a food processor until it turns to powder.

5 - Sieve twice and season with salt.

Fettuccine Preparation

1 - Remove the heart of palm’s bark (if any).

2 - Cut the heart of palm in fine strips using a mandoline, so that it resembles fettuccine.

3 - Blanch the fettuccine strips in boiling salted water for one minute.

Zuccini Preparation

1 - Cut the zucchini into thin rounds.

2 - Heat the clarified butter in a frying pan over high heat.

3 - Sear one side of four separate rounds of zucchini.

Tossing Fettuccine with butter and sage

1 - Carefully clean out the pan with a paper towel and then melt the unsalted butter over medium heat until it turns slightly brown and foamy (brown butter).

2 - Add the sage and then the blanched heart of palm and toss to combine.

3 - Taste for seasoning, adding salt if necessary.


Ingredient: Sage

Photo via Getty Images

SAGE BASICS

Buying: Fresh sage leaves should be a dusky green color and free of blemishes. Wrap leaves in a slightly damp paper towel and store in the refrigerator for up to a week.

Cooking: Sturdy sage holds its own in sausages and creamy sauces. Fresh, finely chopped leaves can be added at the beginning of a recipe or flash-fried whole for a fragrant, edible garnish.

SAGE WISDOM

Revered for centuries due to its medicinal value, sage is a member of the mint family, first cultivated in the Mediterranean. This earthy, slightly lemony herb is commonly found in traditional stuffing recipes and the classic Italian dish veal saltimbocca.

AROUND RVA

Pamplin Poultry: Pamplin starts with pasture-raised chicken and builds on the flavor until its pepper-sage sausage tastes like a proper country breakfast.

La Cucina: Wrapped in prosciutto and cooked in a white wine sauce, La Cucina's veal saltimbocca is awarded an herbaceous note from sage, which sits front and center in the dish.

Ardent Craft Ales: Ardent's Sweet Potato and Sage Saison is right up there with boots and sweaters as a harbinger of fall, and this year, for the first time, it’s available in canned four-packs.

“Sage has always been the welcomer of fall. The smell brings me back to warm kitchens with friends.” —John Kreckman, owner of Bombolini Pasta

COOK LIKE A LOCAL

John Kreckman, owner of Bombolini Pasta (Photo courtesy Bombolini Pasta)

Brown-Butter Sage Sauce Over Bombolini Pasta

Nutty brown butter and floral sage belong on the list of classic pairings right next to peanut butter and jelly. When it comes to fall cooking, Bombolini Pasta owner John Kreckman says, “Somehow, sage sneaks its way into every dish,” pairing well with both duck and game. This straightforward sauce recipe relies on high-quality ingredients showing off atop a bowl of perfectly al dente fettuccine.”

“Sage has always been the welcomer of fall,” says John Kreckman, owner of Bombolini Pasta. “The smell brings me back to warm kitchens with friends.”

1 pound Bombolini fettuccine, cooked

Melt butter in a saucepan over medium heat. Once the butter is bubbling, add crushed garlic clove. Stir constantly until the butter begins to turn light brown. Roll the sage leaves up into bunches of five and chiffonade, releasing the oils in the herb and creating a nice presentation.

Toss cooked pasta into the sauce, and serve with a small pinch of Parmesan cheese on top.