ITALIAN food is all about ingredients. It’s not fussy and it’s not fancy – Wolfgang Puck.
Those words were never truer than in this recipe, which is really not even a recipe – which is in itself molto italiano!
I first tasted this very simple dish when a friend made it for us in Tuscany. She made it using fresh gnocchi and freshly crumbled gorgonzola and it tasted divine. Of course any type of fresh pasta & cheese would be amazing in Tuscany. Since then I’ve tried making it the same way and slightly different versions too. I can tell you that none is as good as the original in Tuscany but you can experiment and come up with something almost as good.
Basically all you do is toast the sage leaves in butter until crisp. Fresh is best but if you don’t have that, then buy it in the package from the herb section of your grocery store. I use either the whole package or a big handful of fresh herbs. Use a generous amount of butter – about half a stick. Coat the pasta (try gnocchi or orechiette – something with ridges to coat each piece) right in the pan with the sauce and then crumble either the freshest gorgonzola cheese you can find overtop or roughly grated best quality parmesan cheese which will melt right in. S+P to taste and some red chilli pepper if you like it slightly picante. Serve with a side salad & crusty bread.
TIP: Pasta like this makes a great side for chicken and fish dishes as well.
A tavola non si invecchia – Italian proverb.
Which means: At the table with good friends and family you do not become old.
Don’t you love eating