The Cannella Kitchen team.

Lemon Sage Butter? Or fantastic photo of us? For once, we’re more photogenic.

When you need your pasta to go with a wintery white wine, use this lemon sage butter recipe. Typically, it is pretty difficult to pair lemon with white wine, but as a zest, you can actually coax out some pretty nice flavors. This is the perfect recipe for a flawed wine like oxidization because the caramel of the wine will adore the butter and the lemon will challenge you to find the flaw.

DETAILS

Makes: 12 ounces (provide for 2 ounces per person)
Keeps: use immediately, it will keep for a a week, but why?
Serves: 4
Time: 10 minutes

INGREDIENTS
1 Lb sea salt
Butter 8 oz
Sage, thinly sliced 1/3 cup
Lemon zest 1 1/2 tsp

MEASUREMENT GUIDE
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon

WHAT TO DO
Pick the herbs. Zest the lemon.
Heat the butter in a skillet and let brown a touch
Add the sage, stir and fry
Remove the pan from the heat and swirl in lemon zest.
Add the salt and pepper.


QUICK LINKS TO OTHER RECIPES
Gnocchi
Gluten Free Gnocchi

NOTES

You can finish the sauce by adding 2 oz of pasta cooking liquid to the hot skillet and swirling, which gives you a clear sauce.