SAGE

SAGE To the Salvia genus, part of the great Lamiaceae (Labiatae) family, belong many species, some aromatic and edible (sage); others, ornamental (salvia splendens); and still others, wild. The name comes from the Latin "salvus" (healthy) or "salus" (health). The species most often used in cuisine is Salvia officinalis, a perennial, bushy shrub with gray-green leaves, rich in essential oils that give it its characteristic aroma. The presence of essential oils also gives the plant healthy, antiseptic, digestive, and anti-inflammatory properties. Sage blooms in the spring emitting numerous purple, hermaphrodite flowers. Cultivating SAGE
Recipies width Aromatic plants
RECIPIES WIDTH SAGE
PROCEDURE
PUMPKIN, BUTTER AND SAGE DUMPLINGS PUMPKIN, BUTTER AND SAGE DUMPLINGS

Cut the pumpkin into slices and place in the oven at 180 °C for 25 minutes. Remove the slices from the oven, peel and put the pulp in a blender. Place the mixture obtained in a bowl, add the eggs, Parmesan cheese and flour and mix until you get a very thick batter. Pour the mixture with a teaspoon in boiling water. Use your fingers to facilitate the separation of the batter from the teaspoon. As soon as the dumplings rise to the surface, collect them with a slotted spoon and place in a pan in which was previously melted butter flavored with sage leaves. Serve with a sprinkling of grated Parmesan cheese.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 60 minutes


    • 1000 g pumpkin

    • 400 g white flour 00
    • 100 g butter
    • 50 g Parmesan cheese
    • 8 leaves of sage
    • 2 eggs
    • Salt and pepper
PROCEDURE
RIGATONI WITH RICOTTA AND SAGE RIGATONI WITH RICOTTA AND SAGE

In a pan, melt the butter with the sage. After the mixture has flavored remove the sage leaves and add the ricotta. Boil the pasta until “al dente”, drain and toss in butter and ricotta sauce. Serve hot with a sprinkling of Parmesan.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g rigatoni
    • 200 g ricotta
    • 40 g butter
    • 50 g Parmesan cheese
    • 5 leaves of sage
    • Salt and pepper
PROCEDURE
SAGE FLAVORED SPELT SOUP SAGE FLAVORED SPELT SOUP

In a saucepan, lightly fry bacon, carrot, potato and onion, all chopped. Add sage, rosemary and spelt. After roasting add the hot vegetable broth. Cook for about 30 minutes and serve hot with croutons and a dash of extra virgin olive oil.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 35 minutes


    • 320 g spelt
    • 50 g bacon
    • 30 g extra virgin olive oil
    • 4 leaves of sage
    • 1 liter of vegetable broth
    • 1 onion
    • 1 carrot
    • 1 potato
    • 1 sprig of rosemary
    • Salt and pepper
PROCEDURE
UCCELLI SCAPPATI (BIRDS FLED) UCCELLI SCAPPATI (BIRDS FLED)

Cut the escalopes into pieces of approximately 10 cm wide. Spread over each cutlet a slice of bacon or lard 2-3 mm thick. Put some sage leaves on top of the bacon, roll it and secure it with a toothpick. Cook the rolls in a pan with butter and brown for about 20 minutes. When they are roasted, blend with white wine and serve hot accompanied with roasted “polenta”.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 15 minutes


    • 400 g beef escalopes
    • 200 g thick cut bacon (or lard)
    • 50 g butter
    • 24 leaves of sage
    • 1 glass of white wine
    • Salt and pepper
PROCEDURE
FRIED SAGE FRIED SAGE

Wash and dry 12 sage leaves. Pour in a bowl very cold beer and slowly pour the flour until you have a smooth batter. At this point, add an egg white beaten stiff, making sure that the mixture remains liquid enough. Dip the leaves into the batter and put them to fry in extra virgin olive oil, turning them on both sides. Once browned, drain on paper towel and serve hot.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 10 minutes


    • 150 ml beer
    • 100 g flour
    • 100 g extra virgin olive oil
    • 12 leaves fresh sage
    • 1 albumen
    • Salt and pepper
PROCEDURE
PORK LOIN WITH SAGE PORK LOIN WITH SAGE

Lightly fry the onion in butter and sage. Add the pork loin and brown on both sides. Add the beer and continue cooking in the oven at 180 °C for about 40 minutes, sprinkling with more beer from time to time. When the loin is cooked, let it cool a bit, then serve with a side of boiled potatoes.

    INGREDIENTS FOR 4 PORTIONS


    Preparation time: 40 minutes


    • 1000 g pork loin
    • 250 cl beer
    • 50 g di butter
    • 10 leaves of sage
    • 1 onion
    • Salt and pepper