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Source: Food and Wine Quick from Scratch

Tortellini with Garlic Sage Butter Sauce
Leaves of fresh sage sauteéd in golden-brown butter form a classic Italian pasta sauce (see last Variation below). Our version uses ground sage, and so you can make it any time of the year. We’ve added a generous amount of garlic, too.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 23 minutes
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6 tablespoons butter
6 garlic cloves, smashed
1/2 teaspoon ground sage
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pound fresh or frozen meat-filled tortellini
2 tablespoons chopped flat leaf parsley




In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.

In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.

Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.


Wine Recommendation: Barbera is one of the most food-friendly Italian red wines, and it works beautifully here with the assertive sage and garlic.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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