Fettuccine with braised endives and sage butter | Refined Italian classic
(0)
25 min
Quick
Sezamo
O rețetă clasică și rafinată de paste lungi cu andive caramelizate ușor în unt rumenit cu frunze crocante de salvie proaspătă, usturoi și parmezan fin. O combinație tomnatică elegantă, gata în doar 25 de minute.
Ingredients
Preparation method
Ingredient preparation
Remove any wilted outer leaves from the endives, cut them lengthwise into quarters, and then slice them into wide strips. Peel the garlic cloves and crush them lightly. Wash and dry the fresh sage leaves thoroughly.
Bring a large pot with plenty of water and sea salt to a boil for the pasta.
Preparing the sauce and caramelizing the endives
In a large, deep frying pan, heat the extra virgin olive oil and 40 g of the butter over medium heat. Add the sage leaves and fry for 1-2 minutes until crispy and fragrant, then transfer half of them to a plate for garnish.
Chef's tip
Trim off the bitter core of the endives if you prefer a sweeter, milder flavor; the secret to the creamy emulsion is the starch from the pasta water combined with cold butter at the end.
15 min
Under an hour
