Best 3 Fried Sage Garnish Recipes
Fried sage garnish is a versatile and flavorful addition to a variety of dishes, from pasta and risotto to meat and seafood. Its crispy texture and slightly peppery flavor can elevate any dish, and it is a simple and quick garnish to make. To create this culinary delight, you will need fresh sage leaves, olive oil, and a pinch of salt. Follow our step-by-step instructions to learn how to make this delicious and easy garnish that will add a touch of elegance to your meals.
Check out the recipes below so you can choose the best recipe for yourself!
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 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. *.
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.
Tips:
- To achieve the perfect crispy texture, use fresh sage leaves that are dry and free of moisture.
- Heat the oil to the correct temperature before adding the sage leaves. The ideal temperature is between 350°F and 375°F (175°C to 190°C).
- Do not overcrowd the pan when frying the sage leaves. This will prevent them from crisping evenly.
- Fry the sage leaves in batches for about 10-15 seconds or until they are crispy and golden brown.
- Remove the fried sage leaves from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- Season the fried sage leaves with salt and pepper to taste.
- Use fried sage leaves as a garnish for various dishes such as pasta, risotto, grilled meats, fish, and salads.
Conclusion:
Fried sage leaves are a versatile and flavorful garnish that can elevate the taste and appearance of a wide range of dishes. With their crispy texture and earthy flavor, they add an elegant touch to both simple and elaborate culinary creations. Whether you are a professional chef or a home cook, mastering the art of frying sage leaves will open up a world of possibilities for your culinary endeavors. So, gather your ingredients, heat up your oil, and let's embark on a crispy and delicious journey with fried sage leaves!
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