Burro e Salvia Rosolati | Browned Butter and Sage Sauce
This easy and impressive sauce is delicious with gnocchi, ravioli, and I especially like it with roasted squash. Try it on top of scallops, fish, or chicken. Since this sauce only has two ingredients it is important to use high-quality grass-fed butter and fragrant fresh sage. Enjoy a glass of Grechetto wine with this sauce no matter what I drizzle or toss with it. Madrevite Elve’ Grechetto is one of Umbria’s best expressions of this grape.
See ingredients, directions and pairings.
Ingredients
1 Stick of Salted Grass-Fed Butter, cut into cubes
15 Fresh Sage Leaves
Directions
Toss the butter into a large saute pan over medium heat.
Once the butter begins to foam, add the sage leaves.
The butter will begin to foam up again, and the sage leaves will turn a golden brown.
Once the butter stops foaming, remove it from the heat.
Use immediately.
Additional Pairings
Our Sparkling Wine Collection
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