in Italy

Ribbon pasta with sage butter, roasted tomatoes and bresaola

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Ingredients for 4 servings:

  • 400 g tagliatelle pasta
  • 6 sprigs of sage
  • 6 tomatoes
  • 100 g beef ham (bresaola), in wafer-thin slices
  • 50 g Parmesan
  • 40 g butter
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the tomatoes, pat dry, and slice. Wash the sage and pluck the leaves from the stems. Cook the pasta according to the package instructions until al dente. Fry the tomato slices in hot olive oil. Season with pepper and salt, remove from the pan, and keep warm. Melt the butter in the frying fat. Add the sage leaves and fry for about 1 minute. Drain the pasta in a colander, then arrange on plates with the tomatoes and bresaola. Spread the sage butter on top and sprinkle with shaved Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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