crispy sage stuffing and black pepper pasta

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Cooking receipe to make crispy sage stuffing and black pepper pasta under category General Recipes. You may find some video clips related to this receipe below.

crispy sage stuffing and black pepper pasta

3 thick slices white bread crusts removed

4 tbsp virgin olive oil

1 bunch purple or green sage leaves only

sea salt and black pepper

500g bucatini (like thick hollow spaghetti) macaroni or penne

3 cloves garlic crushed

30g butter

60g of grated parmesan

Crumble the bread into a processor and blitz to chunky crumbs.

Spread the crumbs across a roasting tray and moisten with 2 tbsp of the olive oil.

Next blast all but a small handful of the sage leaves in the processor until finely chopped then mix with the oiled breadcrurnbs adding some salt and a few good twists of pepper.

Put in a 100C/215F/Gas Mark 1/4 oven for about 30 minutes to crisp up a little.

Remove and blast again to a finer crumb but not a powder.

Cook the pasta in plenty of boiling salted water according to the packet instructions until al dente (if using bucatini break it in half before cooking). While it

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