What Foods Does Sage Go Well With?

Sage tastes very spicy and somewhat bitter and has a slight spiciness. The smell of essential oils is typical. Especially in Italian cuisine, sage is used in many ways and gives different dishes a very special aroma. The leaves can be used fresh or dried, although dried sage has a slightly stronger, but also more bitter taste.

Sage goes well with various other spices, such as garlic, thyme, or tarragon. Due to its quite strong seasoning power, it should always be used carefully and sparingly. Women should avoid sage during pregnancy, as consumption can lead to complications.

• Meat: The internationally most famous Italian meat dish with sage is probably saltimbocca alla romana. These are thin veal escalopes that are topped with ham and sage leaves before roasting. Basically, sage is often combined with rather fatty types of meat, as it can have a positive effect on digestion.
• Vegetables: Sage goes well with many Mediterranean vegetables and gives them a spicy aroma. The herb also goes well with pumpkin. Our pumpkin pasta serves as a topping, which you can also refine with goat cheese. In a puree or ragout, sage can complement its mild taste very well with a spicy component. Sage can also be added to vegetable casseroles. Potatoes are a particularly suitable component.
• Pasta: All types of pasta can be turned into a spicy and aromatic dish with the help of sage. For this, butter is heated in a pan together with thin strips of sage and seasoned with pepper. Sage heated in fat develops a particularly intense aroma. The noodles are then tossed in it. Gnocchi can also be combined with sage in this way. The gnocchi itself can also be fried in the hot butter until crispy.
• Sauces and marinades: Sage is a very good ingredient in marinades for grilled food, for example in combination with olive oil and other spices such as garlic. Many pasta sauces can also be refined with sage: sage leaves are heated in fat at the beginning of the preparation and then the other ingredients are added. Depending on your taste, the leaves can be removed at the end when they have given the sauce enough flavor. Our sage recipes provide you with specific preparation instructions.