Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!
Check out her online shop HERE
Her fabulous cookbooks are HERE
Place about 1/2 c. butter (salted) into a medium frying pan, over medium heat.
Cook until butter is fully melted & almost golden brown in color-
Into the browning butter, add 10-15 culinary sage leaves (organic, whole sage leaves).
Swirling the mixture often, cook butter and sage leaves for about 4-5 minutes more, until the butter turns an almost deep nut brown color, sage leaves will be quite crisp and irresistible-
Inspired by Dario, Chef Extraordinaire Ca’Dario Restaurant
37 East Victoria Street
Santa Barbara, California
It was by the hand of Dario that I was first graced with
“burnt sage butter”- now I’m hooked!
Ca’Dario’s is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & he’s a hell of a chef-
When you dine at Ca’Dario, be sure to order; “RAVIOLI AL BURRO E SALVIA“It’s heaven!