Wash and dry the sage leaves. Dip them first in olive oil, then in the
flour. Pour plenty of olive or peanut oil into a non-stick pan, and when
it is hot enough, fry the sage.
Take them out and let them dry on straw
or absorbent paper. Put the butter and pine nuts in the pan and melt. Boil
the Fettuccine in plenty of salted water. Put the cooked pasta into the
pan with the butter and pine nuts, add a ladle of cooking water and sauté.
Remove from heat and serve garnished with fried sage leaves and parmesan
flakes.
La Campofilone s.r.l.
società
agricola
Località Ficiarà, 27
63828 CAMPOFILONE
(FM)
Tel +39 0734 931294
Fax +39 0734 937354
lacampofilone@lacampofilone.it
lacampofilone@lacampofilone.com