Salvia officinalis

Sage and Butter Sauce
From Farmer John’s Cookbook

In Italy this classic sauce is called burro oro e salvia, or “golden butter and sage.”  It is one of the most intense ways to experience the wonders of this herb.  The heat from the butter releases the penetrating flavor and aroma of the fresh sage.  Cooking this fragrant sauce is a heady experience.  Like a pesto, this sauce is “light” but not at all shy.  For an easy meal, toss with pasta and season with freshly ground black pepper and Parmesan cheese.  It is also superb with cooked carrots or winter squash such as acorn or spaghetti.  This recipe is sufficient for 1 pound of pasta.

Makes ½ cup

7 Tbs. butter
10 large fresh sage leaves
Freshly ground black pepper

Melt the butter in a small sauté pan over medium heat.  Monitor closely until the foam subsides and the color is rich and gold.  Do not let the butter brown.  Add the sage leaves (they should sizzle – if not, your butter is not hot enough).  Cook the leaves in the butter, turning them once, for 15 seconds.  Immediately remove the skillet from the heat and serve.

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