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SageCopyRight ©http://seekate.com From:http://www.seekate.com/Sage.shtml Sage 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
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