Burro e Salvia

Burro e Salvia


This super–quick sauce is ideal with gnocchi and any short pasta such as penne, conchiglie, mezze maniche, …well actually, it is also very good on tagliatelle!!


200g (7 oz) butter
Bunch of fresh sage leaves, 4-8 leaves per person, according to size of leaf
¼ – ½ cup grated parmesan cheese, according to your taste
Freshly ground black pepper


Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook gently, taking care not to let the butter burn too long (but the sage must fry for a few minutes!).

Pour the butter sauce over the pasta which has been cooked in salted water, add the parmesan cheese, and stir together well with some freshly grated parmesan. Remove from the heat and stir in a good helping of grated Parmesan cheese. The sauce should look smooth and creamy. Grind black pepper over the top when serving.


This really simple sauce is the best one for gnocchi and ravioli with ricotta and spinach filling! You will LOVE it!

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