Cured Ham Cappelletti With Butter And Crispy Sage
INGREDIENTS
- 1 packet of Cured Ham Cappelletti
- 50 g butter
- 6 sage leaves
- Parmigiano Reggiano to taste
DIRECTIONS
Cook the cappelletti following the instructions on the packet.
Add the butter to a warm pan and when melted, quickly crisp the sage leaves in it. When crisp, place the leaves on a sheet of kitchen paper.
Serve the cappelletti with a knob of butter and the sage leaves sprinkled on top.
Add the butter to a warm pan and when melted, quickly crisp the sage leaves in it. When crisp, place the leaves on a sheet of kitchen paper.
Serve the cappelletti with a knob of butter and the sage leaves sprinkled on top.
INGREDIENTS
servings.label
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- 1 packet of Cured Ham Cappelletti
- 50 g butter
- 6 sage leaves
- - Parmigiano Reggiano to taste
DIRECTIONS
Cook the cappelletti following the instructions on the packet.
Add the butter to a warm pan and when melted, quickly crisp the sage leaves in it. When crisp, place the leaves on a sheet of kitchen paper.
Serve the cappelletti with a knob of butter and the sage leaves sprinkled on top.
Add the butter to a warm pan and when melted, quickly crisp the sage leaves in it. When crisp, place the leaves on a sheet of kitchen paper.
Serve the cappelletti with a knob of butter and the sage leaves sprinkled on top.
