Heat the cuorellis in slightly salted boiling water for 3 minutes.
Melt the sage butter in a frying pan to coat the cuorelli in it and for colouring and flavouring at the same time.
Arrange the cuorelli on a warm plate and coat with the sage butter. Garnish with sage leaves and Parmesan cheese.
Sage butter (approx. 120 g):
Soft butter 100 g
Large sage leaves 20 pcs
Zest of a small organic lemon ½ pc
White wine 2 cl
Pepper, salt and a pinch of nutmeg
Chop the sage leaves in a blender and add all ingredients to the butter. Keep cool.
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