Summary

Ingredients

• 100 ml cremefine or whipped cream
• 3 large sage leaves
• 30 g parmesan, freshly rated
• 20 g butter
• Sea salt and pepper from the mill

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Instructions

1. Chop the sage leaves and sauté them briefly in the butter. Then pour in Cremefine or whipped cream and stir in the grated Parmesan. Season with pepper and salt from the mill and bring to the boil briefly.
2. Ideal with homemade pumpkin ravioli or gnocchi.