Creste di Gallo al Burro e Salvia, Butter and Sage

Creste di Gallo al Burro e Salvia


I had the ingredients fresh delivered today and this is how I prepared.


In a pan, melt butter and add the sage, amalgamate or blend these two ingredients in a very low heat with pink salt, then turn off the heat and let it rest for about 5-10’.

When the pasta is cooked 3’-4’ prior al dente, add some pasta water into the butter mix again in a low heat, blend and mix again and just when the butter is creamier and the sage is incorporated into the mix, add the pasta, and finish cooking in the butter mix.


Susana Kawai

Food & Wine

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