Tulloch Table Series 2026 #4

  • Date Posted: 4 May 2026

Servings: 4 - 5

Time: 30 mins

Every month, we put a recipe to the test in true Tulloch style - simple, seasonal, and made for sharing.

Bronte stepped up this month with a brown butter pappardelle that leans into those deeper, savoury flavours. Prosciutto, sage and toasted walnuts bringing it all together. Simple to prepare but seriously impressive, and made to be shared with a glass of red.

The verdict?

“Honestly, so good. It’s rich without being too heavy, and that brown butter flavour is next level. A glass of Sangiovese cuts through it perfectly. You go back for another bite and before you know it… it’s gone.

Ingredients

500g pappardelle

130g walnuts

130g sage

5 cloves garlic

130g prosciutto

520g butter

Olive oil

Pecorino cheese

Salt

Cracked black pepper

 

Method

1. Bring a large pot of salted water to the boil and cook the pappardelle until al dente. Reserve a small cup of the pasta water, then drain.

2. While the pasta is cooking, heat a drizzle of olive oil in a large pan over medium heat. Add the garlic and cook until fragrant, then stir through the walnuts and toast lightly for a couple of minutes.

3. Add the butter and sage to the pan and cook until the butter turns a deep golden colour and smells nutty, with the sage crisping up.

3. Add the cooked pasta to the pan and toss to coat in the butter. If needed, add a splash of the reserved pasta water to loosen the sauce.

5. Tear in the prosciutto, season with salt and cracked black pepper, and toss gently to combine.

6. Serve immediately with plenty of grated pecorino and a light drizzle of olive oil.

 

Pairing suggestion

With nutty brown butter, crispy prosciutto and toasted walnuts, this dish leans into deeper, savoury flavours, balanced by the freshness of sage and the richness of the pasta. It’s the kind of plate that calls for something with both structure and brightness in the glass.

Our standout pairing is the Cellar Door Release Sangiovese. Bright red fruit, fine tannins and natural acidity cut through the richness of the butter, while its savoury edge mirrors the prosciutto and walnuts. It brings lift, balance and keeps everything feeling fresh.

If you’re in the mood for something a little different, the Cellar Door Release Barbera offers a softer, more rounded take. With its juicy dark fruit, gentle spice and vibrant acidity, it complements the richness of the dish while adding a plush, fruit-forward layer.

Prefer something a little more classic? The Private Bin Pokolbin Dry Red Shiraz brings a medium-bodied, savoury edge, with soft berry fruit and spice working seamlessly alongside the richness of the dish.

 

Cook, snap & share this recipe! Don’t forget to tag us @tullochwines

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