Fresh sage transforms dishes into true delicacies. Mediterranean cuisine has long used its subtle, spicy aroma as an essential seasoning. From March to September, you can use fresh sage leaves from your own garden. Gnocchi or pasta with sage butter is quick to make and tastes incredibly delicious. If you want to keep that subtle, spicy aroma on hand at all times, you can make sage butter or sage pesto in advance.
Saltimbocca — Jump into the mouth
Saltimbocca literally translates to "jump into the mouth" — a classic from the Lazio region. Veal escalopes are topped with sage leaves and a slice of Parma ham, pan-fried briefly, and served in a delicate white wine sauce.
Ingredients (for 4 servings):
- 4 veal escalopes (approx. 100 g each)
- 4 slices of Parma ham
- 8 sage leaves
- 2 tbsp butter, 2 tbsp olive oil
- 100 ml dry white wine
- Salt, pepper
Preparation: Top the escalopes with ham and 2 sage leaves, and secure with a wooden skewer. Fry in a butter-oil mixture for 2 minutes on each side. Deglaze with white wine, let it reduce slightly, and season with salt and pepper to taste. Serve with spaghetti or polenta.
Sage butter for gnocchi
A simple yet incomparable dish.
Ingredients: 500 g gnocchi (homemade or store-bought), 80 g butter, 12 sage leaves, grated Parmesan, salt, and pepper.
Preparation: Cook gnocchi in salted water until they float to the surface. Let the butter foam in a large pan and briefly sauté the sage leaves. Add the gnocchi, toss, and serve with Parmesan, salt, and pepper.
Sage pesto for later
Ingredients: 50 g fresh sage leaves, 50 g pine nuts, 80 g Parmesan, 1 garlic clove, 150 ml olive oil, salt.
Preparation: Puree everything in a blender, fill into clean jars, and cover with a little olive oil. Keeps for 2–3 weeks when refrigerated.
