Ingredienti per 4 persons 400 gr reginette
150 gr fresh grated Parmesan
a few sage leaes
1 clove garlic
100 gr butter
nutmeg
salt, pepper
Preparazione The sauce is prepared while the pasta is cooking in salted water.
Over a low heat, melt butter, add the sage leaves and the crushed garlic clove. As soon as the butter has melted and is beginning to colour (it should not be allowed to become too brown), remove from the heat and discard the aromatic herbs.
Add a few spoonfuls of cooking water from the pasta to the butter and add the grated Parmesan, mixing well to blend; flavour with a little salt and some nutmeg. Drain the reginette when “al dente” and transfer to the pot with the Parmesan sauce.
Turn up the heat. Stir well to blend in all the ingredients, add a little freshly ground pepper, turn off the heat and serve.
Pagina stampabile
Invia ad un amico
