First off, apologies for the blur in my last post. I admit, it was a lazy one, but then again I was busy cooking out and having a blast for the 4th of July. Must've had a pig and a half last week!
Secondly, this post contains a recipe inspired by my recent trip to Italy. This one is quite simple, with only a handful of ingredients and not much more than 20 minutes prep time. It's also quite flavour-full!
Ingredients:
- 2.5 tablespoons of unsalted butter
- 2 - 3 tablespoons of fresh sage, chopped
- 2 sprigs of fresh sage for garnish
- 2 ounces of baby bella mushrooms, sliced
- half a pound of spaghetti
- 1/2 cup of spaghetti liquid reserved after draining
- 1/4 cup shaved parmesan
Heat up the water for the spaghetti while you're doing your other prep. You should start cooking the spaghetti before you start the sauce. Cook it about five minutes until not quite done, then drain, reserving a half cup of the liquid.
Meanwhile, in a medium saucepan, melt the butter over medium heat until bubbling. Add the sage and mushrooms. Cook in butter until tender. Now add your spaghetti and mix thoroughly. Cook another two to three minutes until al dente, adding reserved liquid if it gets dry.
Serve into bowls and garnish with shaved parmesan, fresh pepper, and a sprig of fresh sage.
Secondly, this post contains a recipe inspired by my recent trip to Italy. This one is quite simple, with only a handful of ingredients and not much more than 20 minutes prep time. It's also quite flavour-full!
Ingredients:
- 2.5 tablespoons of unsalted butter
- 2 - 3 tablespoons of fresh sage, chopped
- 2 sprigs of fresh sage for garnish
- 2 ounces of baby bella mushrooms, sliced
- half a pound of spaghetti
- 1/2 cup of spaghetti liquid reserved after draining
- 1/4 cup shaved parmesan
Heat up the water for the spaghetti while you're doing your other prep. You should start cooking the spaghetti before you start the sauce. Cook it about five minutes until not quite done, then drain, reserving a half cup of the liquid.
Meanwhile, in a medium saucepan, melt the butter over medium heat until bubbling. Add the sage and mushrooms. Cook in butter until tender. Now add your spaghetti and mix thoroughly. Cook another two to three minutes until al dente, adding reserved liquid if it gets dry.
Serve into bowls and garnish with shaved parmesan, fresh pepper, and a sprig of fresh sage.
Your soundtrack for this entry: Alice in Chains - Would?
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