Pumpkin Tortelloni with Anchovy & sage brown butter
If you do not have sage, other fresh herbs work well such as rosemary and thyme – a pinch or two of dried chilli is also fantastic with the anchovy.
1 pack La Tua Pumpkin Tortelloni
60g unsalted butter
1 Anchovy Fillet (if you really like anchovies then make it 2)
10 fresh sage leaves (approx.)
Juice of ½ lemon
Salt and pepper, to taste
- Place 2 litres of generously salted water in a pan on a high heat, cover and bring to the boil. Once boiling, add the tortelloni and cook 3–4 minutes. Drain into a colander.
- Whilst the water is coming to the boil, place the butter in small pan and place on a low to medium heat. Allow the butter to melt, add the Anchovy Fillet then use a fork to break up, or ‘melt’, it into the butter. Continue to cook and stir as the butter starts to foam. Once it stops foaming, it should slowly start to change colour and give off a fragrant nutty aroma. Once it turns from a pale golden colour to a light to medium brown colour, remove it from the heat. Throw in your sage leaves and cook for 10 seconds then add in the lemon juice, taking care as the butter will froth and spit. Set aside until ready to use.
- Add the butter into the pan you used to cook the tortelloni then add the tortelloni back and and use a spoon to coat well. Divide between bowls and season with black pepper, and if you want some salt too, but best to taste first as the anchovy butter will act as a seasoning.