FETTUCCINE WITH SAUSAGE AND FRIED SAGE
Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring four quarts of water to a boil for the fettuccine.
- Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
- Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
- Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
- Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.
BUTTERNUT SQUASH RAVIOLI WITH FRIED SAGE LEAVES
Ravioli filled with butternut squash are served with fried sage leaves, Parmesan, and browned butter.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 26 ravioli
Number Of Ingredients 11
Steps:
- In a small saucepan, cook the squash purée over medium heat, stirring frequently, until it stops releasing moisture and is reduced to 1 1/4 cups, 10 to 12 minutes. Transfer to a small bowl to cool.
- In a small saucepan, melt 2 tablespoons butter over medium heat. Add shallots; cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add chopped sage; cook, stirring, 1 minute more. Remove from heat; combine with squash. Season with salt and pepper; stir in nutmeg. Let cool completely.
- Generously dust two baking sheets with semolina; set aside. Divide pasta dough into 4 pieces; cover unused pieces with plastic wrap to keep them from drying out. Dust a piece of dough lightly with flour. Using a pasta maker, roll dough through the widest opening. Fold dough into thirds, and pass through machine again, layered side first. Repeat process three or four more times, until dough is smooth. Continue running the dough through the remaining settings, using additional flour sparingly, until pasta sheet is very thin. Dough should be at least 5 inches wide.
- Place dough on a lightly floured surface; halve crosswise. Cover half with plastic wrap. On the other half, place scant tablespoons of squash filling 1 inch apart in 2 rows. Using a pastry brush dipped in water, lightly moisten pasta around each mound of filling. Top with the remaining half sheet of pasta; press around mounds to eliminate air inside and to seal. Cut pasta into 2 1/2-inch squares. Brush away excess flour. Place ravioli on prepared baking sheets. Repeat with remaining dough and filling.
- For fried sage leaves: In a small saucepan, heat oil over medium-high heat. Drop a few sage leaves at a time into the hot oil, and fry until oil around leaves stops bubbling but before leaves brown, about 5 seconds. Using a slotted spoon, transfer to a paper-towel lined plate; set aside.
- Bring a large stockpot of water to a boil. Add salt and ravioli. Gently stir once, and cook at a gentle boil until the ravioli have floated to the top and are just tender, 3 to 5 minutes. Using a slotted spoon, divide evenly among four plates.
- In a small saucepan, melt the remaining 4 tablespoons butter over medium heat, and cook until lightly browned and aroma is nutty, 6 to 8 minutes. Drizzle over ravioli, and garnish with cheese and fried sage leaves. Serve immediately.
FRIED SAGE LEAVES
A quick and easy way to use sage. Great as an appetizer or as a garnish to your favorite pasta or meat dish. This is the basic, no coating recipe and see my Fried Sage Leaves II for leaves with a light coating. You can use any kind of sage, but some people prefer the smaller varieties. Berggarten sage, which produces large leaves with a felty texture, can feel a bit fuzzy on the tongue. I listed the amount of sage leaves as one cup, but use 1 leaf or 40, whatever you need! Enjoy!
Provided by Mrs Goodall
Categories Vegetable
Time 15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan or skillet over medium-high heat.
- When the oil is hot so that drops of water sizzle when sprinkled into the oil, add the sage leaves. Fry for about 15 seconds, turning occasionally with a slotted spoon or tongs. (Don't let the leaves brown, or they'll become bitter.).
- Transfer the leaves onto a paper towel-lined plate. The leaves will become crisp as they cool. Sprinkle lightly with fine-textured salt.
- **The fried sage will keep for up to 2 days in a tightly closed container at room temperature.
Nutrition Facts : Calories 95.5, Fat 10.8, SaturatedFat 1.5, Sodium 15.7
FRIED SAGE LEAVES
an unexpected treat. i first discovered these at a favorite restaurant in seattle, marco's supper club. this dish is a lot of fun and a big surprise for guests.
Provided by Malarkey Test
Categories Summer
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- place the vegetable oil in a skillet and heat over medium heat.
- combine the mayo, olive oil, garlic and lemon juice into a dipping sauce. season with salt as necessary.
- lightly dust the sage leaves with flour, shaking off any excess. drop into the hot oil and cook until crispy and bright green, ~30 seconds. remove with a slotted spoon and drain on paper towels.
- serve with the dipping sauce. you can experiment with other savory sauces as well, though the sage leaves are rather fragile, so you will need to be careful.
Nutrition Facts : Calories 549.8, Fat 61.3, SaturatedFat 8, Sodium 1, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.3
FRIED SAGE LEAVES
Steps:
- In a medium skillet, heat 1/4 inch oil over medium-high heat until hot enough to toast a bread crumb in 30 seconds. Toss sage in flour, shake vigorously to remove as much flour as possible and fry, 30 seconds per side. Drain on paper towels, sprinkle with salt and pepper and serve with cocktails.
FRIED SAGE LEAVES
Categories Fry Quick & Easy Condiment Sage Gourmet
Yield Makes 32 leaves (garnish)
Number Of Ingredients 3
Steps:
- Heat oil in a 1- to 1 1/2-quart heavy saucepan until it registers 365°F on thermometer. Fry sage in 5 or 6 batches, stirring, 5 seconds (leaves will crisp as they cool). Transfer with a slotted spoon to paper towels to drain and season with salt.
More about "fried sage leaves recipes"
PERFECT FRIED SAGE LEAVES {A CRISPY GARNISH OR SNACK!}
From traditionalcookingschool.com
Cuisine AmericanTotal Time 10 minsCategory Appetizer, Garnish, SnackCalories 60 per serving
CRISPY FRIED SAGE LEAVES • THE WICKED NOODLE
From thewickednoodle.com
4.5/5 (96)Category All Our RecipesCuisine AmericanTotal Time 7 mins
- Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
FRIED SAGE LEAVES (AND HOW TO USE THEM!) | FROM …
From fromscratchfast.com
Cuisine AmericanTotal Time 5 minsCategory Side Dish
FRIED SAGE LEAVES (SALVIA FRITTA) - OUR EDIBLE ITALY
From ouredibleitaly.com
FRIED SAGE LEAVES - EAT BEAUTIFUL
From eatbeautiful.net
FRIED SAGE LEAVES | SAVEUR
From saveur.com
FRIED SAGE LEAVES WITH BALSAMIC DRIZZLE | WILLIAMS …
From williams-sonoma.com
FRIED SAGE LEAVES: I CRAVE FOR REAL LIFE. - JULS' KITCHEN
From en.julskitchen.com
CRISPY SAGE LEAVES - THIS HEALTHY TABLE
From thishealthytable.com
5/5 (7)Category Guides
FRIED SAGE LEAVES RECIPE | MYRECIPES
From myrecipes.com
FRIED SAGE LEAVES | LEITE'S CULINARIA
From leitesculinaria.com
VEGETARIAN PUMPKIN PASTA RECIPE
From smh.com.au
FILE THIS AUBERGINE & LAMB FETTUCCINE RECIPE UNDER RELIABLY …
From nzherald.co.nz
FRIED SAGE LEAVES - COOKING MY DREAMS
From cookingmydreams.com
FRIED SAGE LEAVES: ITALIAN RECIPE | SANPELLEGRINO
From sanpellegrino.com
FRIED SAGE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
WINTER SQUASH WITH FRIED SAGE LEAVES RECIPE | LAND O’LAKES
From landolakes.com
FRIED CRISPY SAGE LEAVES • THE HEIRLOOM PANTRY
From theheirloompantry.co
FRIED SAGE LEAVES RECIPE -SUNSET MAGAZINE
From sunset.com
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #5-ingredients-or-less #appetizers #vegetables #easy #european #beginner-cook #dinner-party #italian #dietary #inexpensive
You'll also love