Recepie by Chef Andrea Piteo

Ingredients: Unsalted butter Fresh sage leaves Black pepper Parmesan cheese

Method:

Place the butter and finely sliced sage in a pan, then set the pan over a pot of boiling water to create a gentle bain-marie.

Let the butter slowly melt and infuse with the aroma of sage for about 15 minutes.

Meanwhile, cook your tortelli in the boiling water.

Once they’re ready, drain them and transfer directly into the butter and sage sauce. Add a small splash of pasta water, then gently toss the tortelli until the sauce thickens and becomes silky and creamy.

Remove from the heat, stir in a generous handful of grated Parmesan, and mix until smooth.

How much Parmesan? Follow your heart.

Finish with a touch of freshly ground black

Black pepper and serve immediately. Buon appetito!