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To my bemusement, every so often wine randomly appears with my name on it. This shipment's frou-frou newsletter included a recipe for something I have eaten three times in my life, all of them in Italy, all of them with extreme gastronomic bliss.
Naturally I misread the recipe. But such is the power of the scrumptiousness of sage that what I actually did came out very well anyway.
Here I present CJ's Misreading of Sterling Vineyards' Version of Pasta with Butter and Sage.
Pasta for 6 people
1/2 cup butter
2 tablespoons fresh sage leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup grated Parmesan cheese
ground black pepper
I used a pound of pasta, and I think it might have been too much for the amount of sauce I got.
I used unsalted baking butter, and there's no point; this recipe wants a touch of salt anyway.
I couldn't fit a sage leaf in a tablespoon so I took a wild guess.
The original recipe did not call for powders of any kind. Oops. It didn't even call for onion; it wanted shallots. I don't know how my brain made that leap. Well, this is the CJ Rendition.
Slice or mince the sage.
Are you supposed to use the stems too? I cut those off before mincing the leaves. Man did the kitchen start to smell good at this point.
Melt butter over medium heat, and when it is bubbling, add the sage, garlic, and onion powders. Remove from heat and keep warm for at least five minutes to infuse with the savory flavors.
Make pasta according to instructions; drain. In a bowl, toss with the sage butter and most of the grated cheese.
Transfer to individual plates and sprinkle with freshly ground pepper and the rest of the cheese.
Unlike the version I first had in a lovely restaurant in Florence, this one really does seem to want the cheese and the pepper. Fresh garlic and shallots might help, but probably still won't duplicate that version. That's fine though. I ate two helpings as it is.
I suggest insalata caprese with it.
Verdict: OM NOM NOM NOM
Naturally I misread the recipe. But such is the power of the scrumptiousness of sage that what I actually did came out very well anyway.
Here I present CJ's Misreading of Sterling Vineyards' Version of Pasta with Butter and Sage.
Pasta for 6 people
1/2 cup butter
2 tablespoons fresh sage leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup grated Parmesan cheese
ground black pepper
I used a pound of pasta, and I think it might have been too much for the amount of sauce I got.
I used unsalted baking butter, and there's no point; this recipe wants a touch of salt anyway.
I couldn't fit a sage leaf in a tablespoon so I took a wild guess.
The original recipe did not call for powders of any kind. Oops. It didn't even call for onion; it wanted shallots. I don't know how my brain made that leap. Well, this is the CJ Rendition.
Slice or mince the sage.
Are you supposed to use the stems too? I cut those off before mincing the leaves. Man did the kitchen start to smell good at this point.
Melt butter over medium heat, and when it is bubbling, add the sage, garlic, and onion powders. Remove from heat and keep warm for at least five minutes to infuse with the savory flavors.
Make pasta according to instructions; drain. In a bowl, toss with the sage butter and most of the grated cheese.
Transfer to individual plates and sprinkle with freshly ground pepper and the rest of the cheese.
Unlike the version I first had in a lovely restaurant in Florence, this one really does seem to want the cheese and the pepper. Fresh garlic and shallots might help, but probably still won't duplicate that version. That's fine though. I ate two helpings as it is.
I suggest insalata caprese with it.
Verdict: OM NOM NOM NOM
no subject