Celebrate sage!

Salvie sage
Summer and sun! Let’s have some fun. We are lucky as there are plenty of sage outside our door. It makes for some fantastic summer food.

Saltimbocca of pork
800 g pork tenderloin
16 sage leaves
8 slices of prosciutto
2 eggs
2 dl flour
2 dl Panko (or finely shredded old bread)
oil for frying
lemon

Cut the meat in 8 slices and beat flat with a meat tenderizer. Distribute sage and ham on 4 of the slices and top with another slice of meat. Press together. Have flour, lightly beaten egg and Panko in 3 different bowls. Dip the meat, first in flour, then egg and then Panko until well covered. Fry on both sides in a hot pan with oil until golden and crisp. Serve with a squeeze of lemon.

fried sage

 
Fried sage
50 g flour
50 g cornstarch
1 ts baking powder
2 dl beer
1 egg
lots of sage leaves
salt
oil for frying

Lightly beat the egg and combine with flour, starch and baking powder. Stir in cold beer. Heat 1-2 cm oil in a frying pan. Dip the sage leaves in the batter and fry until golden. Let drain on some kitchen paper. Sprinkle with salt and serve right away.

sage pasta

 
Pasta with sage and butternut squash
400 g spagetthi
1 butternut squash
50 g butter
1 bunch sage
salt & pepper

Boil the pasta according to the package. Rinse the butternut squash and cut into dices. Boil in water for about 5 minutes and drain. Melt the butter and fry the sage. Add squash and fry for 1 minute. Pour over pasta and serve.

sage

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