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Today was like Christmas for me. An upscale Italian market opened up today. I’ve been eagerly awaiting the opening for months…My youngest and I hung out at the market for about 3 hours. Prosecco and red wine tastings at 11 a.m., followed by samplings of gelato, meatballs, prosciutto, pizza, paninis, etc.; Phantom Gourmet’s Billy Costa and New Hampshire’s own Mary Ann Esposito of Ciao, Italia fame – the LONGEST running food show on TV. We have our comfy leather chairs staked out for Saturday afternoons.

I came home from the market with lots of goodies, including fresh butternut squash cappellacci. They serve it in their sister restaurant with a browned butter sage sauce, so I experimented a bit. The amount of sauce was just right for 2/3 lb of the cappellaci.

Next time I’ll try subbing the butter for a mixture of Devo Olive Oil’s Butter EVOO and Wild Mushroom and Sage EVOO.

Fig and Sage Browned Butter Sauce

fig and sage browned butter sauceWhat you need:

  • 8 tbs butter
  • 16 sage leaves
  • 2 tbs Devo Olive Oil Fig Balsamic
  • 1/2 c Parmigiano-Reggiano cheese, grated
  • Freshly ground sea salt and pepper to taste

What you do:

  • In sauté pan, melt butter and cook until golden brown.
  • Add sage leaves and balsamic.
  • Whisk, whisk, whisk.
  • Remove from heat.
  • Add cooked pasta into butter mixture.
  • Add cheese and gently toss to coat.
  • Season with salt and pepper.
  • Serve.
  • Garnish with sage chiffonade, if desired.