Mushroom Cappellacci, Sage Butter Sauce, Parmeggiano Reggiano

Written By Stephen Coello

Mushroom Cappellacci, Sage Butter Sauce, Parmeggiano Reggiano

  • Saute Pan

  • Pasta Spoon

  • Strainer

Ingredients List

  • 8-10 Pieces Mushroom Stuffed Cappellacci

  • 4-5 Sage Leaves

  • 2 Tb Butter

  • 1/2 Cup Grated Parmeggiano Reggiano Cheese

Method

Start by bringing your pasta water to boil and seasoning with salt. This is important for seasoning the pasta! Cook until they being to float and for about 1 minute afterwards.

In a hot sautee pan, add some pasta water and bring to a boil. Add in the sage leaves followed by the butter. While moving the pan, emulsify the butter into the water. Season with salt and add in the pasta to coat with the sauce. Plate and finish with the sage leaves around the pasta and grated Parmeggiano Reggiano to finish.

Stephen Coello
Previous

Smoked Salmon Crostini, Red Onion & Capers, Mascarpone
Next

Roasted Chicken, Sauce Piccata, Marble Potatoes