Tortelli Of Potato And Chives With Brown Butter And Sage

Ingredients

4 russet potatoes
120 gr parmigiano-reggiano
65 gr chives
2 eggs
1 gr nutmeg
1 recipe basic pasta
55 gr butter
8 sage leaves
1/2 lemon
5,700 ml water to
18 gr sal
1 in a mixing bowl
4 squares
10 gr potato mixture in center of

Instructions

Meanwhile, melt butter in a dozen to 36 cm saute pan and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain tortelli well, gently pour into saute pan and return to heat. Add remaining chives and cheese, toss to coat and serve immediately.