Crispy Sage Pasta And Carrot Recipes

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, sage sprigs, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the shallots soften, about 5 minutes. Increase the heat to medium-high, add the carrots and continue to cook, stirring occasionally, until the butter begins to brown and the carrots are tender but not fully cooked, about 12 minutes. Add the cider and 2 1/2 cups water and bring to a boil. Reduce the heat to a simmer and continue to cook, stirring occasionally until the carrots are very soft, about 20 minutes. Remove from the heat, discard the sage sprigs and cool the soup slightly.
• Meanwhile, heat the oil in a small skillet over medium-high heat. Working in batches, add the sage leaves and cook until bright green and crisp, 20 to 30 seconds. Transfer to a paper-towel-lined plate, sprinkle with salt and set aside.
• Puree the soup with an immersion blender in the pot or, working in batches, puree in a blender until smooth, taking care not to fill the carafe more than half full per batch. Reheat the soup over medium heat. Stir in the vinegar and adjust the seasoning with additional salt and pepper. Ladle the soup into bowls and top with a small spoonful of creme fraiche and a crispy sage leaf.

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
• Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
• Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
• Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
• Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

Steps:

• Cook pasta in boiling water. Meanwhile, heat large skillet over medium heat. Add oil and 1 1/2 T butter. When sizzling hot, add carrot and sage leaves. Saute' until sage leaves are crispy and carrots are tender. Add scallions and saute' for a few more minutes. Keep warm. Drain pasta. Add lemon juice and remaining butter and toss. Toss with carrot, sage mixture and grated cheese.

Steps:

• Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.