Another dish based on the great butter ´n sage combination
ingredients for 4 servings (cost about 2 € pp)
- Salt
- 500 g fresh pasta with eggs
- 8 medium shrimps
- 40 g butter
- A garlic clove
- Fresh sage leaves
- Pepperoncino
Butter and sage is a classic combination, coming directly from the heart of Italian cuisine. I cannot forget an excellent dish with “gnocchi con burro e salvia” I have eaten in Veneto region some years ago. It was the night when I fell in love with gnocchi.
I adore sage, I imagine you already know it as many of my dishes contain it. I consider sage the best fresh herb after the king, basil of course, which is outside of competence. Sage has many uses in cuisine, there are varieties that also produce small fruits, full of taste but we discuss all these things another time.
Having fresh pasta in our fridge gives us the opportunity to create very rapid, tasteful and pretty dishes. What? You don´t know how to make fresh pasta? Haven´t you read our full guide? Anyway, you can find it here.
Mafaldine or reginette is a not too common pasta shape. It is made with relatively thick pasta sheets cut with the wavy dough tool. If we don´t have this tool we can just prepare papardelle (mafaldine without the lacy edges).
But before all, we have to prepare the sauce. So, starting with a cold pan we heat the butter, the most of sage leaves and the garlic clove, crushed and with the peel. When the garlic and the sage turn golden we discard them.
We bring to boil a pot with salted water. We peel the shrimps keeping them with their heads and we boil them for just one minute. We cut the tails of 4 shrimps in small pieces and we add them in the butter sauce. We sprinkle pepperoncino seeds to the remaining shrimps and we keep them warm.
In the same water we boil the reginette for about 2 to 3 minutes.
When ready, we carry them in the pan with the sauce and we stir gently, because all the long fresh pasta formats are less or more fragile.
We put some mafaldine on the plates, we add a shrimp and fresh sage leaves and we serve.
