Description
INGREDIENTS: Sage (Salvia officinalis L.) leaves.
NET WEIGHT: 7g
Produced in Italy with 100% Italian raw ingredients.
Free from artificial colours and preservatives.
DESCRIPTION: Sage is much appreciated for its distinct aroma. Dried sage leaves, when used in cooking, season various dishes such as sausages, sauces, cheese, soups and vegetables. It is mainly used with very flavoursome ingredients because its powerful aroma would overpower the flavour of more delicate foods. READY TO USE.
METHOD OF USE: Sage, thanks to its intense taste and unmistakable perfume, is considered the “queen of the herbs”. It is difficult to combine with other aromatic herbs and is to be used by sprinkling small quantities onto red or white meat, whilst cooking and also afterwards, but also to fish and cheese.
STORAGE CONDITIONS: Store in a cool, dry place, away from the light.
ALLERGENS: May contain traces of celery.
WHY CHOOSE ERBE AROMATICHE DEIDRATATE SAGE : Our aromatic herbs are grown in the open, following the criteria of BIOLOGICO SANO, receiving all of the nutrients from the soil and sun necessary in order to grow luxuriously and to acquire an unmistakable perfume and aroma. They are constantly monitored and controlled by our experts and cultivated in a CLEAN and GENUINE way. All of our aromatic herbs are collected in their precise balsamic period, then dried, keeping all of the organoleptic properties unaltered, and concentrating them, so that they are released during cooking.
RECIPE RECOMMENDED BY : SPAGHETTI WITH RICOTTA AND SAGE
Number of portions: 4 portions / Preparation time: 15 mins / Difficulty: 1
Ingredients:
- Butter as needed
- 350g semolina pasta (durum wheat)
- Salt to taste
- 250g ricotta cheese
- Dried sage leaves
- Pepper to taste
- 4 tablespoons of parmesan
Preparation: Combine 250g of fresh ricotta in a big bowl with 4 heaped tablespoons of grated parmesan cheese, salt and pepper. Fry off the dried sage leaves in a non-stick pan with a knob of butter, until they are crispy and browned. Boil the spaghetti and flavour it with the ricotta cream, the melted butter and the sage leaves. Sprinkle with a handful of pepper, mix and serve.
