Nov 23 , 2020
Food & Wine: Brown Butter & Sage Fettuccine with Dry Riesling
Like many simple sauces, this one takes less time to prepare than the pasta itself—which means more time for wine! Fresh, fragrant sage is our herb of choice here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further. Make sure you have a bottle of Traynor’s Dry Riesling at hand to compliment this beautiful dish.
- 1 8.8-ounce package dried egg fettuccine
- 4 1/2 tablespoons butter
- 20 fresh sage leaves, stemmed
- 4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth
- 2 1/2 tablespoons low-salt chicken broth
- 5 tablespoons grated Parmesan cheese plus additional for serving
Step 1: Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Step 2: Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Now you add the veal stock to brown butter.
Step 3: Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper.
Step 4: Divide among bowls. Garnish with fried sage leaves, passing cheese alongside. Bon appétit!
PRO TIP: Substitute the egg fettuccine for butternut squash ravioli and finish the dish with roasted crushed walnuts to add a hint of sweetness and an extra layer of complexity.
Do you have other amazing recipes to pair with Traynor’s wines? Share them with us — be sure to tag us @traynorvineyard so we can taste them along with you.