See Also: Sage(medicine)
sage(4)(dictionary)
sage(3)(dictionary)
sage(2)(dictionary)
sage(1)(dictionary)
SAGE(dictionary)
Sage(recipes)
sage(encyclopedia)
sage 2, adjective(dictionary)
Sage Restaurant(tourism)

Sage (recipes)


Sage

A shrub of the mint family; pleasant aromatic odor and warm, slightly bitter taste





Goes Well With:

stuffings, pork roasts, sausages, poultry, and hamburgers





Available:

leaf, rubbed, or powdered





Other ways:




Sage (Salvia officinalis) is native to the Mediterranean. The colour of the downy leaves and the flavour varies but, in essence, it' s a very strong aromatic herb with a slight bitterness that can withstand long cooking times and still retain flavour. The strong flavour of sage means that a little goes a long way, especially if you' re using dried sage, so use sparingly. It goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it' s commonly served finely chopped in a butter sauce for pasta or gnocchi. It' s also fried with liver or kidneys. Use a cocktail stick to pin a couple of sage leaves to a chicken breast wrapped in prosciutto for a herby flavour. Try dipping sage leaves in a light batter and deep-frying them as a vegetable or to eat as canapés with drinks.Sage and onion stuffed applesBeetroot gnocchi with sage butterRoasted butternut squash and sage risotto with roasted pine nuts