Cuorelli in sage butter

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.