Egg imbutini with butter and sage

  Luca Tommasi


  • 400 g of egg imbutini
  • n. 20 large sage leaves
  • 40 g grated Pecorino romano cheese
  • 50 g butter
  • Salt
  • 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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