Egg imbutini with butter and sage
- 400 g of egg imbutini
- n. 20 large sage leaves
- 40 g grated Pecorino romano cheese
- 50 g butter
- Pepper (optional)
Using a large saucepan, cook the imbutini in boiling salted water as per the instructions on the package.
Melt the butter in a saucepan over a medium flame.
Add 8 whole sage leaves and cut the rest into strips. Brown the sage and make it crispy: be careful not to scorch the butter.
Remove the now-crunchy sage and set it aside.
Let the butter cool in the pan, add half a ladle of cooking water and add in the pecorino romano cheese to obtain a creamy mixture.
Once the imbutini are cooked, add them to the butter, sage and pecorino cream.
Mix everything together, adding in pepper (optional).
If necessary, add a little cooking water to enhance the creaminess. Serve, decorating the dish with a few strips of browned sage.
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