12 Best Rated
Dishes with Sage

Burro e salvia is a popular Italian sauce that is simple and delicate. It is made with butter, sage leaves, and grated Parmigiano-Reggiano. The butter is melted in a pan before the sage leaves are added. The combination is cooked gently over a low flame, and it is then poured over hot pasta with grated cheese. This sauce is typically used with ravioli, gnocchi, and various types of short pasta.Expand

This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete. However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca alla Bresciana has been prepared since the early 1800s. Regardless of its true origins, saltimbocca is one of Rome’s favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas.Expand

Salvia fritta is a traditional dish that's enjoyed throughout the country. The dish is made with a combination of sage leaves, oil, and a batter (pastella) that usually consists of flour, olive oil, egg whites, and salt. The sage leaves should be not too big and too small, with a long enough stem that can act as a handle when the leaves are swooped through the batter. Once battered, the sage leaves are fried in hot oil until crisp and golden. Before serving, salvia fritta is sprinkled with salt. It's recommended to pair this unique appetizer or snack with a glass of prosecco on the side.Expand

Savoury pattie is a traditional snack that's common in towns such as Hartlepool, Kingston upon Hull, Wirral, Liverpool, North Tyneside, Kirkwall, and Thurso. It consists of mashed potatoes that are seasoned with sage and onions, and the mixture is battered and deep-fried in hot oil. In fish and chips shops, savoury pattie is often consumed as an inexpensive replacement for fish, when paired with chips. There are a few savoury pattie variations, with added corned beef or cheese, but they aren't as popular as the original savoury pattie. Although these patties can be of various shapes, they're usually round or rectangular.Expand

Stracotto di somaro is a traditional dish originating from Emilia-Romagna, and it's especially popular in Modena. This stew is made with a combination of donkey loin, tomatoes, red wine, garlic, carrots, celery, olive oil, sage, cloves, nutmeg, bay leaves, salt, and pepper. The donkey meat is marinated in a mixture of wine, sage, cloves, bay leaves, garlic, carrots, celery, nutmeg, salt, and pepper, and then it's drained and browned in olive oil. The wine and tomatoes are added to the pan and the stew is cooked for about two hours. Once done, the cooking juices are strained and the meat is served hot, covered with the sauce. It's recommended to serve the dish with sliced toasted polenta on the side. Pair it with Valpolicella or Sangiovese.Expand

Pollo al mattone, also known as "chicken under a brick," is a traditional dish where a spatchcocked (flattened) chicken is cooked under the weight of a brick or heavy skillet. Often, clay or terracotta mattone (lit. brick) is used for this purpose. This method ensures even cooking and crispy skin. The chicken is typically marinated with rosemary, sage, garlic, pepper, salt, and olive oil before being grilled or cooked on a stovetop. Sometimes, red chili pepper is also used for the marinade. The weight helps to press the chicken flat, resulting in a juicy interior and perfectly crisped exterior. This cooking technique is said to originate from Tuscany but is present throughout Italy and is cherished for its simplicity and flavor.Expand

Salviata is a traditional dish originating from Florence. It's neither a frittata nor a pie, but it can best be described as an oven-baked omelet. It consists of eggs, sage leaves, milk, flour, butter, salt, and grated Parmiggiano cheese. The combination is placed in a buttered oven pan, then baked so that it remains creamy on the exterior and inside. Once done, this oven-baked omelet is traditionally served as an appetizer, but if you don't want to keep it traditional, it makes for a great breakfast, brunch, or dinner as well. It's believed that the recipe dates back to medieval times due to the fact that there are no tomatoes, potatoes, or any ingredients that became popular in Italy after the discovery of the New World.Expand

Riso e salvia is a traditional dish originating from Lombardy. It’s usually made with a combination of short-grain rice (Arborio, Carnaroli, or Vialone Nano), butter, sage, salt, scallions, and grated Grana Padano or Parmigiano-Reggiano cheese. The sage leaves are sautéed in butter, and the rice is then added with the water and salt to simmer until creamy and al dente. The scallions are finely chopped and added to the pan near the end of cooking with pieces of butter and grated cheese. The dish is spooned into warm bowls, and it’s served immediately, either on its own or as an accompaniment to grilled fish or meat dishes.Expand

Acciughini are delicious Italian sage-and-anchovy fritters. They're made with a combination of large sage leaves, flour, rinsed and filleted salt-cured anchovies, olive oil, white wine, and beaten egg whites. The sage leaves are coated with flour and the anchovies are cut in half and sandwiched between two sage leaves. The flour, egg whites, wine, and olive oil are mixed to make a batter in which the sage-and-anchovy combination is dipped. The fritters are fried until crunchy in texture and golden brown in color. This appetizer is served hot, and it's especially popular in Piombino, a coastal town in Tuscany.Expand

Roast goose with sage and onion stuffing is an ancient English dish that can be traced back to the time of Queen Elizabeth I. The dish consists of a goose that is usually stuffed with a combination of butter, onions, celery, grated bread, eggs, diced apples, sage, salt, and pepper. The goose is lightly stuffed, trussed, and placed in a shallow roasting pan. After the goose has been slowly roasted, the roast goose is typically served with apple sauce or giblet gravy. During the roasting process, the skin is often pricked to let the fat run out, and the fat is occasionally skimmed. Some believe that the American Thanksgiving turkey evolved from this dish.Expand