Friday, August 17, 2007

Sage - the Herb

Yesterday at the Book Talk, I mentioned to a fellow foodie that one of my favourite dishes was simply pasta cooked al dente tossed in butter, salt and pepper. We both did a bit of drooling and now I cant get the dish out of my head.

But always in the need to try something new - I thought I would make Burnt Sage Butter and then it occurred to me I didn’t know what it tasted like! I nibbled on the leaf and couldn’t pin down the flavour. Argh! Its frustrating! Thank god for the Internet

A member of the mint family, culinary sage is highly aromatic and is best used fresh, when its flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor

So the flavour is down, now the recipe to make the butter I googled up.

Roast pumpkin & goat's cheese fettuccine
Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
  • 60ml (1/4 cup) olive oil
  • 12 fresh sage leaves
  • 500g butternut pumpkin, deseeded, peeled, cut into 1cm pieces
  • 3 tsp ground cumin
  • 1 tsp ground coriander
  • Salt & freshly ground black pepper
  • 375g dried fettuccine pasta
  • 150g goat's cheese, crumbled
  • 4 green shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
1. Preheat oven to 200°C.
2. Heat half the oil in a small frying pan over medium heat. Add the sage and cook for 30 seconds or until crisp. Remove from heat. Transfer sage to a plate lined with paper towel. Reserve oil.
3. Combine the pumpkin, cumin, coriander and remaining oil in a roasting pan. Roast in preheated oven, turning occasionally, for 15 minutes or until golden and tender. Remove from oven. Season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
5. Add the pumpkin, goat's cheese, green shallot, garlic and reserved oil to the pasta and gently toss to combine. Season with salt and pepper.
6. Divide pasta among serving bowls and sprinkle with sage leaves to serve.

  • Didn’t have any goats cheese, coriander or cumin
  • Didn’t roast the pumpkin, boiled and then panfried them.
  • I had some cherry tomatoes I panfried them with the pumpkin
Steph and Ed both liked the dish. The cherry tomatoes added some tartness to the dish which help cut through the thickness of the sage butter. It was so easy to make. And only needed 1 of everything and that means easy cleanup!

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