How to:
Use sage in cooking
Sage is a herb most loved by the Italians, where it's a key flavouring in their great liver dishes and veal classics such as Saltimbocca alla Romana - thin slices of veal and Parma ham or prosciutto sandwiched together with a leaf or two of sage and sauteed in butter and wine.
You can also simply roll fresh sage leaves around an anchovy fillet, dip in a delicate batter and deep-fry.
Always use fresh leaves, the flowers or dried whole leaves, and alway sparingly.
Try it with venison, oily fish, mushrooms and pan-seared fruits such as apples, pears and nectarines.
Melt butter with a scattering of whole fresh leaves for the perfect sauce for three-cheese tortellini.
Chop a few leaves into a cheese souffle or slip one or two under your mozzarella toast.
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