Best 3 Fried Sage Garnish Recipes
Craving a simple yet elegant garnish that elevates your dishes to new heights? Look no further than fried sage! This culinary gem, hailing from the aromatic herb family, offers a symphony of flavors and textures that will tantalize your taste buds. In this comprehensive guide, we present three delectable recipes for fried sage, each showcasing its versatility and culinary prowess.
1. **Classic Fried Sage:** Embark on a journey of crispy perfection with this fundamental recipe. Fresh sage leaves are coated in a delicate batter and fried until golden brown, resulting in a delightful combination of savory and earthy notes. Sprinkle these crispy gems over pasta, risotto, or grilled meats for an instant flavor boost.
2. **Fried Sage with Garlic and Parmesan:** Elevate your culinary creations with this savory variation. Fresh sage leaves are infused with the aromatic essence of garlic and Parmesan cheese before being fried to crispy perfection. These aromatic morsels add a burst of flavor to salads, roasted vegetables, or even as a garnish for cocktails.
3. **Crispy Sage and Brown Butter:** Indulge in a symphony of nutty and earthy flavors with this unique recipe. Fresh sage leaves are fried in browned butter, allowing their inherent flavors to meld and intensify. The result is a crispy and aromatic garnish that complements grilled fish, roasted chicken, or even atop a hearty bowl of soup.
With its versatility and ability to transform ordinary dishes into culinary masterpieces, fried sage is a culinary treasure waiting to be explored. Whether you're seeking a classic garnish or a flavor-packed addition to your favorite recipes, these three recipes offer endless opportunities to elevate your cooking and impress your guests.
FRIED SAGE GARNISH
Saw Paulette Mitchell make this on TV and decide see if it would work and not only did it work it was also quick, easy and made a very pretty garnish. We used it at Thanksgiving as a garnish on a creamy squash soup and everyone enjoyed both the light sage flavor and how pretty it looked. *The fried sage will keep for up to 2 days in a tightly closed container at room temperature. * The cook time is estimated as I was not watching the clock when I did it.
Provided by Debbwl
Categories Vegetable
Time 12m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Heat the oil in a small saucepan 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. *.
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.
FRIED SAGE SALSA VERDE
A quick pass through hot oil transforms sage leaves. No longer leathery, they're perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar. This fried sage salsa verde, which is adapted from "Salt Acid Fat Heat" (Simon & Schuster, 2017), can be drizzled over turkey, roasted vegetables, stuffing, casseroles or anything else that needs a little perking up.
Provided by Samin Nosrat
Categories condiments
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 7
Steps:
- Line a baking sheet with paper towels and set aside.
- In a small bowl, combine the shallots and vinegar, and set aside for 15 minutes to soften. In a medium bowl, combine parsley, olive oil and a generous pinch of salt. Set aside.
- Pour the neutral oil into a medium saucepan and set over medium-high heat. After 2 minutes, add a sage leaf to test the temperature. (The oil should be around 360 degrees.) When the sage leaf sizzles, add the rest of the sage and stir with a slotted spoon or spider. As soon as the bubbles subside, after about 20 seconds, remove the herbs from the oil and spread them out onto the prepared baking sheet. Season lightly with salt. The sage will get crisp as it cools.
- Just before serving, use a slotted spoon to add the shallots (but not the vinegar, yet) to the parsley oil. Stir, taste and add salt and vinegar as needed to achieve a nice tang. Crumble and stir the sage into the salsa. The final sauce should be loose enough to drizzle from a spoon, so adjust with a little more oil if needed, then taste and adjust with salt and vinegar one last time before serving. Cover and refrigerate leftovers for up to 3 days. It makes an excellent accompaniment for Thanksgiving dishes, as well as any other roasted meats, vegetables or grilled fish.
Tips for Frying Sage:
- Use fresh sage leaves for the best flavor and texture.
- Gently rinse the sage leaves and pat them dry before frying.
- Use a neutral-flavored oil with a high smoke point, such as canola or grapeseed oil.
- Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully drop the sage leaves into the hot oil and fry for about 10 seconds, or until they are crispy and fragrant.
- Use a slotted spoon to remove the fried sage leaves from the oil and drain them on a paper towel-lined plate.
- Season the fried sage leaves with salt and pepper, or other desired seasonings.
- Use the fried sage leaves as a garnish for a variety of dishes, such as pasta, risotto, soup, or roasted vegetables.
Conclusion:
Fried sage is a simple but delicious way to add flavor and texture to your dishes. With its earthy, peppery flavor and crispy texture, fried sage is a versatile garnish that can be used to enhance a wide variety of dishes. Whether you're using it to top a pasta dish, risotto, soup, or roasted vegetables, fried sage is sure to add a touch of elegance and sophistication to your meal. So next time you're looking for a way to add a special touch to your dish, give fried sage a try. You won't be disappointed!
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