Panzottis with Cream, Sage and Almonds

Panzottis with Cream, Sage and Almonds

 Ingredients:

- 150 grams of pasta for messmate

- Grated Parmesan 100 grams

- 250 cc. Cream

- 100 grams of onion well picadita

- 25 grams of butter

- 1 brandy spoonful

- Sage 20 grams

- Ground black pepper

- Toasted entire almonds

Making:

1. To set in a casserole waters down, to cook the panzottis (or the pasta that you choose of your preference)

2. To add salt, and oil, the proportions in Italy are, every 100 grams of pasta, 10 grams of salt, 100 cc. Of Water, a trickle scarcely of oil.

3. To allow the pasta to cook, the time that he says in his packing. Sometimes there are 10 minutes if the pasta is dry, or between two and three if it is fresh.

4. To place in a frying pan, the butter and when it is melted to add the onion well picadita.

5. To allow to cook until it remains transparent, in this moment, to add the brandy spoonful, and to hope that the alcohol should go evaporating, in this moment, to add the cream, and to stop that I took temperature the cream.

6. To add a fair amount of well cut sage, and of Parmesan, to mix very well, to place the salt, the pepper and the entire toasted almonds, that you can divide them a little with a knife.

7. To serve the pasta with the decoration Parmesan superficially, and a few pieces of fresh sage.