To get the rich, round flavor I desire from the hazelnuts in this recipe, I slowly cook them in butter on the stovetop. Starting the nuts in a cold pan and heating them with the fat gently releases their warm, delicately astringent flavor and slightly sweet aroma. It’s much more effective than toasting.
SERVES 6
16 TBSP [2 STICKS, OR 224 G] UNSALTED BUTTER, CUT INTO PIECES
KOSHER SALT
6 TO 8 FRESH SAGE LEAVES
11/2 CUP [180 G] HAZELNUTS, ROUGHLY CHOPPED
1 RECIPE BALANZONI (PAGE 164)
1 CUP [100 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet combine the butter, salt, sage, and hazelnuts. Place the skillet over medium heat and cook until the hazelnuts just begin to color, about 4 minutes. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the balanzoni and cook until tender, 21/2 to 3 minutes.
Return the sauce to medium heat. Using a spider, transfer the pasta to the sauce, gently shaking off as much water as possible. Immediately begin swirling the pasta to coat. Serve immediately with the Parmigiano-Reggiano sprinkled on top.
