Sage aka Salvia is a perennial herb that blooms a beautiful purplish blue flower that is a magnet to bees and butterflies, Grows about 2 feet tall and 24 inches wide and comes in many shapes and colors. Matteo’s offers the Tricolor Sage, Golden Sage, Bergarten Sage, and Pineapple Sage (we will get to that one by itself) So lets focus on the three other varieties. Golden and Tricolor have the same flavor, but add color to your garden or planters, I like to use these when making Cheese Ravioli’s with Sage Butter Sauce because you can leave the leaves whole and they are the perfect size and add color to the dish.
Cheese Ravioli's with Sage Butter Sauce
CHEESE RAVIOLI WITH SAGE BUTTER SAUCE
1 bag of frozen cheese ravioli
half of stick of salted butter
1/2 cup of Sage leaves (whole or chopped)
1/4 cup of Extra Virgin Olive Oil – measure by sight
1.) Cook ravioli as directed – drain and set a side
2.) In pot, melt butter, olive oil and Sage leaves. Simmer 2 minutes
3.) Add ravioli, mix and serve immediately
That recipe is also good if you add vegetables like peas, carrots, green beans, asparagus, corn, anything small that you enjoy works well and be creative with it also.
But my all time favorite as well as anyone that tries them are Matteo’s Fried Sage Leaves with Panko bread crumbs.
Fried Sage Leaves
Clusters of Golden and Tricolor Sage or Bergarten Leaves with the stem as handles
Whisk egg whites till stiff, dip leaf in egg white, then cover in Panko bread crumbs and then fry on high in Vegetable oil for 5 seconds on each side or until golden brown. Remove on to paper towel and dust with Sea Salt. Serve Hot.
3 Steps to Fried Sage Leaves, Matteo style
Notice that there is a beer in the picture, all great chefs like Julia Child drink while the cook. My favorite saying from Julia Child is in her voice “I love to cook with wine and sometimes I even put it in the food”
So stiff egg whites, panko bread crumbs and hot vegetable oil not to be substituted.
Sage leaves dipped in Panko Bread Crumbs
These steps can be done by one person, but more fun with two or more.
Some people work well with others in the kitchen and others don’t. I like to cook with people that are congenial, if you can have some one dipping the leaves in the egg whites and then breading them and placing in oil then someone else can flip and remove to a tray with paper towels to cool and then season each layer as they are finished.
Fresh fried Sage leaves cooling on paper towels
The best part of these are that you can make them ahead of time even a couple days ahead and place them in foil packs of 10-20 and pull them as you need them, just heat them up on the grill or in the oven at 275 for 10 minutes or till they are toasty hot.
Wrapping packs of Fried Sage Leaves.
Don’t be afraid to invite me to your next party to help you with the cooking, Matteo is also adding Catering and Private Parties to the venue here at the Greenhouse. Call with any questions 814-532-6288 or my cell 814-262-8570.
Enjoy! and Bon appetite!!