I tried some excellent recipes using fresh fried sage this summer --- who'd have guessed how amazing that taste would be. Sage has the ability to infuse oil and other foods with its wonderful aroma.
I always have several sage plants --- one on the deck, one in the garden, etc. and they are very hardy and easily make it through a cold winter. The purple kind is very tasty and attractive too. Fresh sage is fabulous in chicken and turkey stuffing of course, but these recipes are really worth making often too.
I invented Pork with Sage after I read the tortellini recipe in The Italian Way, the De Lucas recipe book from the famous Italian gourmet food store in Winnipeg (thanks so much Loris). Fried sage leaves are amazing.
Pork nowadays seems is very lean and has to be cooked differently from the pork with lots of fat and bone that we used to get. You get the best results cooking it until just done. This is another tip from my cooking and travelling pal Loris.
The tortellini recipe is the type I like --- simple, a few ingredients, and one dominant herb or spice flavour.
I made the beans with a sage infusion last winter, and it was outstanding so here is that recipe too.
Pork with Sage
I invented Pork with Sage after I read the tortellini recipe in The Italian Way, the De Lucas recipe book from the famous Italian gourmet food store in Winnipeg (thanks so much Loris). Fried sage leaves are amazing.
Pork nowadays seems is very lean and has to be cooked differently from the pork with lots of fat and bone that we used to get. You get the best results cooking it until just done. This is another tip from my cooking and travelling pal Loris.
The tortellini recipe is the type I like --- simple, a few ingredients, and one dominant herb or spice flavour.
I made the beans with a sage infusion last winter, and it was outstanding so here is that recipe too.
Pork with Sage
Ingredients:Extra virgin olive oil
Sea or kosher salt
10 fresh sage leaves
4 pork cutlets, with as much marbling as possible
Instructions:
Heat a frying pan on medium until the rim is hot to the touch.
Add 1/4-inch of oil and heat.
Add the fresh sage leaves and saute until black and crisp.
Meanwhile, cut the pork into 1 x 2-inch pieces.
Remove the sage leaves from the pan and set aside.
Saute the pork pieces in the sage-infused oil until just done or just slightly pink in the middle.
Place the pork pieces onto a serving plate.
Sprinkle with the salt.
Sprinkle the sage leaves on top and serve.
Sensational!
Tortellini All Salvia
Heat a frying pan on medium until the rim is hot to the touch.
Add 1/4-inch of oil and heat.
Add the fresh sage leaves and saute until black and crisp.
Meanwhile, cut the pork into 1 x 2-inch pieces.
Remove the sage leaves from the pan and set aside.
Saute the pork pieces in the sage-infused oil until just done or just slightly pink in the middle.
Place the pork pieces onto a serving plate.
Sprinkle with the salt.
Sprinkle the sage leaves on top and serve.
Sensational!
Tortellini All Salvia
Ingredients:
2 tbsps extra virgin olive oil
1/2 cup butter
12 sage leaves
2 garlic cloves
1 cup fresh grated Parmesan cheese
1 pound tortellini
Instructions:
Set a large pot of cold water on the stove to boil and add the tortellini when the water boils.
Cook until tender.
Meanwhile, heat a large saute pan on medium until the rim is hot to the touch.
Add olive oil and butter and heat. Watch carefully and do not burn.
Saute the sage leaves until crisp.
Meanwhile, grate the garlic.
Add the garlic and salt to the pan and saute another 20 seconds, stirring so the garlic doesn't burn, and then turn the heat to low and set the pan off the heat.
When the tortellini are cooked, drain, reserving 1/4 cup of cooking liquid.
Add tortellini to the butter and sage mixture in the pan.
Add the cooking liquid and toss.
Transfer to a serving dish and sprinkle with cheese.
Beans with Sage and Rosemary (from Vegetable Heaven)
Ingredients:
2 cups dried white beans
2 large sprigs fresh rosemary and 12 fresh sage leaves, tied together
4 garlic cloves, grated
1 tsp. salt
Freshly ground pepper
Extra virgin olive oil
Instructions:
Soak the beans in cold water (about 6 cups) overnight.
Drain the beans, add fresh cold water to cover by 2 inches.
Add the rosemary and sage bouquet.
Bring to a boil and simmer until mushy (about 30 minutes).
Remove and discard the herbs.
Grate the garlic and add to the hot beans.
Add salt and pepper and stir.
Serve topped with a drizzle of olive oil.
2 tbsps extra virgin olive oil
1/2 cup butter
12 sage leaves
2 garlic cloves
1 cup fresh grated Parmesan cheese
1 pound tortellini
Instructions:
Set a large pot of cold water on the stove to boil and add the tortellini when the water boils.
Cook until tender.
Meanwhile, heat a large saute pan on medium until the rim is hot to the touch.
Add olive oil and butter and heat. Watch carefully and do not burn.
Saute the sage leaves until crisp.
Meanwhile, grate the garlic.
Add the garlic and salt to the pan and saute another 20 seconds, stirring so the garlic doesn't burn, and then turn the heat to low and set the pan off the heat.
When the tortellini are cooked, drain, reserving 1/4 cup of cooking liquid.
Add tortellini to the butter and sage mixture in the pan.
Add the cooking liquid and toss.
Transfer to a serving dish and sprinkle with cheese.
Beans with Sage and Rosemary (from Vegetable Heaven)
Ingredients:
2 cups dried white beans
2 large sprigs fresh rosemary and 12 fresh sage leaves, tied together
4 garlic cloves, grated
1 tsp. salt
Freshly ground pepper
Extra virgin olive oil
Instructions:
Soak the beans in cold water (about 6 cups) overnight.
Drain the beans, add fresh cold water to cover by 2 inches.
Add the rosemary and sage bouquet.
Bring to a boil and simmer until mushy (about 30 minutes).
Remove and discard the herbs.
Grate the garlic and add to the hot beans.
Add salt and pepper and stir.
Serve topped with a drizzle of olive oil.
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