This week in the kitchen: Sage

 

Sage is a herb with a strong flavour, commonly used in Italian cuisine. Used both fresh and dried, it is  combined with heavy meats as well as with vegetable dishes such as bean and carrot soup.
In Bulgaria, is rarely used. Last year, I planted a few seeds on the balcony and this year already have a few good shaped bushes.

Sage is a perennial plant. Like any plant of the Mediterranean region, likes lots of sun and well drained soil. During the summer, along with rosemary I put them at the sunniest spot of my  balcony, and watering them rarely. During the  winter, I bring them inside.

This year, bad weather confused flowers growth, but after a month out, I already have well-formed leaves that are already in my todays cooking agenda.
Because of its slightly bitter taste and strong flavour, salvia should be used carefully.
But once you find out the right proportion, this will ensure you a great taste.
Here′s my suggestion for Sunday antipasti with smoked pork meat, feata cheese and fresh salvia leaves, served on crunchy oat biscuits with olive oil.

 

Have a nice week!

 

Desi

This week in the kitchen - Update of the recipe content in English

    Dear English speaking Friends,   I own you an excuse for not posting recipes and articles in English during the last two years. I hope you are still here and still following me.The good news is that I am currently reorganizing my site and this also includes translation of the most interesting ...

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