The flavor of sage makes every dish special. We know this well in Italy. We love it in first courses, but also in combination with meat and fish. We like it so much that we also prepare sage leaves fried, as an antipasto.
But sage is also perfect for making these recipes special. Turn them into great ideas for your Thanksgiving dinner!
Sage dressing: the basic recipe
Sage dressing is common in many Italian dishes. We use it mainly to season pasta, ravioli stuffed with ricotta and spinach, and pumpkin tortelli. And let’s not forget the classic potato gnocchi, which are perfect with sage dressing. Three ingredients are enough to prepare the Italian sage dressing: sage (in Italy we tend to use whole leaves, often fresh off the plant, more than dried and crushed sage), butter, grated Parmigiano Reggiano (or Grana Padano).
First of all, heat a spoon of butter per person in a pan. Then, when it’s melted, flavor with sage, but make sure not to burn it. In the same frying pan (which we’ve turned off) season the pasta by stirring well and add the grated cheese at the end. Simple and delicious!