Sunday, November 4, 2012

Sage Fried in Butter--To Top Fall Dishes

Even though I try to make my recipes as simple as possible and easy for everyone, I feel rather uncomfortable sharing such an obvious idea as my today's post. But it is worth talking about, as long as there is at least one person who has never tried fried sage leaves. They are absolutely lovely and worth trying especially if you happened to grow sage or have some spare sage leaves.

Sage is my favorite fall herb. I grow three large bushes of it in my garden and use for many seasonal recipes. When fresh, it is very aromatic and I like it just chopped, for instance added to meat sauces. Fried sage is crispy and still very fragrant and could provide a very intriguing finishing to many dishes. I particularly like it with all the pumpkin family vegetables, as a topping on some other vegetables, such as carrot or puréed potatoes, and of course on pasta and many Italian family noodles, like gnocchi. Try, experiment, and you cannot go wrong. If you ever wonder what to do with sage this may be the answer.

Sage Fried in Butter

one stick of good quality, high fat content, butter (about 115 g),
a bunch of fresh sage, about 20-30 leaves,

1. Place butter in a small non stick pot. Heat it until it bubbles and turns slightly gold.
2. Add sage leaves to the hot butter and fry them turning them with a wooden fork, until they curl and become kind of dried and light brown in color.

3. Drain the fried leaves on a colander.

Serve to finish fall dishes:

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