Sage 20g
Unlock the savoury potential of this classic herb:
Stuffings & Poultry: The classic pairing for ** Thanksgiving stuffing, roast chicken, and turkey**.
Sausages & Meatballs: A key herb in breakfast sausages, meatloaf, and Italian meatballs.
Hearty Stews & Beans: Add to bean stews, lentil soups, and braised dishes for a warm, aromatic depth.
Brown Butter Sauce: Infuse dried sage in brown butter for a classic sauce for pumpkin ravioli or gnocchi.
Herbal Teas: Steep a pinch in hot water for a soothing, digestive tea.
How to Use: For the best flavour, crumble the dried leaves between your fingers before adding to release their oils. Add early in the cooking process to allow its flavour to fully infuse and mellow.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect its potent aroma and flavour.
Ingredients: 100% Dried Sage.
Information
Recipe for Sage
🧈 Brown Butter Sage Pasta (Burro e Salvia) 🍝
📝 Ingredients (Serves 2)
The Sage Showstoppers
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20 fresh sage leaves (8 chopped, 12 whole for crisp garnish)
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½ cup unsalted butter
Pasta Base
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8 oz tagliatelle or pappardelle
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1 cup reserved pasta water
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½ cup grated Parmigiano-Reggiano
Optional Elevators
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¼ tsp nutmeg
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1 garlic clove (smashed)
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Lemon zest
👨🍳 Pro Technique (Italian Nonna-Approved)
1️⃣ Crisp the Sage:
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Melt butter over medium until golden (4 mins)
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Add whole leaves, fry 30 sec until crisp. Remove with slotted spoon.
2️⃣ Infuse the Butter:
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Add chopped sage to butter, cook 1 min until fragrant.
3️⃣ Emulsify:
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Toss al dente pasta in butter with ½ cup pasta water + cheese
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Stir vigorously to create silky sauce.
🍽️ Serving Ritual
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Garnish: Crisped sage leaves + extra cheese
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Pair With: Chianti Classico
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Pro Move: Serve in warmed bowls
💡 Sage Hacks
✔ 1 tbsp fresh sage = 1 tsp dried (rub dried leaves to awaken oils)
✔ No brown butter? Use olive oil + 1 tsp maple syrup for depth
✔ Best substitutes:
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Marjoram + pinch thyme (milder)
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Rosemary + garlic powder (bold swap)
🌍 Global Sage Stars
| Cuisine | Signature Dish | Sage’s Role |
|---|---|---|
| British | Sage onion stuffing | Thanksgiving essential |
| American | Brown butter squash ravioli | Autumn flavor king |
| German | Munich sausage seasoning | Earthy balance |
| Middle Eastern | Sage tea (maramiyeh) | Digestive aid |
📊 Fresh vs Dried Sage
| Factor | Fresh | Dried |
|---|---|---|
| Flavor | Bright, citrusy | Concentrated, camphor |
| Best For | Garnishes, frying | Long simmering |
| Shelf Life | 1 week | 2+ years |
| Texture | Delicate leaves | Crumbly |
Chef’s Secret: For next-level aroma, steep sage in warm butter 10 mins before crisping!
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