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.
Fig and Sage Browned Butter Sauce
- 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.
- Garnish with sage chiffonade, if desired.