ITALIAN COOKING AND RECIPES Authentic And Traditional Italian Food Recipes
SAGE = SAGGIOThis herb will grow to a size of a foot or higher. It has greyish green spear shaped leaves with a silvery bloom and visible veins .The flowers are usually blue, purple, pink or white in colour having a nice smell. They usually blossom in August. Actually, every part of the herb have a strong scent and a warm and somewhat sour flavour . The incredible health qualities of this popular herb make it a staple in traditional European and Chinese medicines. Also, because of its distinctively pleasant scent, it is used as a fragrance in the production of soap and cosmetic makeup products. It is available in fresh, dried, and powdered forms all year round.Common in both Italian and English cooking, sage has long, grey-green leaves and a rather hairy surface. Its fragrance is pungent and carries a powerful, slightly mint,taste. Usually, it's used to flavour sausages and as a filling for fatty meat like pork and goose. Just a little will go a long way - and it is never used raw.Search for fresh leaves with fine aroma and colour, without any brown spots. Common sage features a strong, earthy taste and smell but you can also shop for pineapple sage which, as you may assume, has a sweet pineapple aroma ,purple sage, with a more gentle flavour; and also the equally mild tricolour sage, with a pink, cream and green leaf. Dried sage is also available on the market .Fresh cut sage must be wrapped in kitchen paper, put into a perforated bag and kept in the refrigerator. It can last for up to 3 days. Dried sage must be placed inside an airtight container and kept in a cool, dark place. It will last from 4 to 6 months. Pots of sage can survive well on a , sunlit window sill.Sage will go well with pork, beef, duck and chicken recipes, and fatty meat in particular. In Italy it is usually chopped, combined with melted butter and served stirred straight into pasta or gnocchi. Include in pasta sauces; use for meat or chicken stuffing.Fry sage leaves together with liver or kidneys, or try dipping them in a light batter and deep-frying - they may be used to garnish food or enjoyed as a snack.