Herbs deserved to be used much more liberally.
Sage butter on gnocchi
Sage butter on ravioli, especially pumpkin ravioli
Sage butter on trout
Sage olive oil with pasta and parmesan
Put some leaves into pesto with other herbs.
Add sage to duck sausage.
Add sage to bean dishes.
Infuse honey with sage.
Use with parsley, rosemary and thyme in chicken risotti and soups.
Add along with fresh parsley, basil, thyme, and rosemary to tomato sauces.
Deep-fry the leaves and serve as an appetizer, or use as a garnish for poultry, meat dishes, or pasta.
Feta, prosciutto and sage involtini
Sage on asparagus with shaved pecorino
Italian bread and cabbage soup with sage butter
Sage and goatsâ cheese gnocchi
Sweet potato gnocchi with chestnuts and fried sage
SautÃ© chicken livers with shallots and sage, season, then add a little cream. Toss through pappardelle.
SautÃ© lamb chops with a sage leaf on each side.
Saltimboca (veal, sage and prosciutto)
Pork, sage and apple burgers
Mold around a piece of pork sausage (out of casing), batter and fry.
Sage and cheddar biscuits or pumpkin sage biscuits
Like rosemary, its sister herb in the mint (Labitae) family, sage contains a variety of volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid named after rosemary—rosmarinic acid.Rosmarinic acid can be readily absorbed from the GI tract, and once inside the body, acts to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules (like leukotriene B4). The rosmarinic acid in sage and rosemary also functions as an antioxidant. The leaves and stems of the sage plant also contain antioxidant enzymes, including SOD (superoxide dismutase) and peroxidase. When combined, these three components of sage—flavonoids, phenolic acids, and oxygen-handling enzymes—give it a unique capacity for stabilizing oxygen-related metabolism and preventing oxygen-based damage to the cells. Increased intake of sage as a seasoning in food is recommended for persons with inflammatory conditions (like rheumatoid arthritis),as well as bronchial asthma, and atherosclerosis. The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive to cooking oils that can extend shelf life and help avoid rancidity.