It is super easy to dry your own sage for those winter months when fresh sage is unavailable. And try chopping up a few leaves of sage to add to the next egg dish you make from scrambled eggs to omelets, it’s a culinary match made in heaven. The herb also pairs deliciously with apples and pears in a savory (rather than sweet) setting. (Including the delicious classic saltimbocca, a Roman specialty usually made with thinly pounded veal cutlets topped with prosciutto and whole sage leaves, then pan-fried.) Sage is also quite common in Italian cuisine, where it is paired with pork, chicken, potatoes and white beans. In the US and Britain, it is also commonly used as a flavoring for bread stuffing, especially for turkey, chicken and game birds.
It’s commonly used to flavor pork sausages traditional breakfast sausage is flavored with the herb, as are a number of traditional English sausages. Sage pairs excellently with pork and other rich meats, like game birds. However, you don’t want to temper its flavor too much, so add fresh sage at the end of cooking. The herb is rarely, if ever, used raw, because its aroma and flavor is best released when cooked (plus the herb is a little bit too pungent to be consumed raw). Sage is primarily used as a flavoring for fatty meats, sausages, beans and vegetables. Or, cut a bit off of the stem ends of a bunch of sage and place in a shallow cup of water on your counter. Sage can be stored for several days, wrapped in a damp paper towel and placed in the crisper drawer of your refrigerator.
0 kommentar(er)
