Tutte le ricette con Salvia Fresca
Cinghiale in umidoRed wine, aromatic vegetables and herbs give this Tuscan wild-boar stew its layered sauce. A day in the marinade comes before gentle covered cooking with tomato paste; the finished sauce clings to the tender pieces of meat.
Gnudi di ricotta e spinaci al burro e salviaTuscan spinach and ricotta dumplings, shaped by hand, lightly floured and served with butter, sage and grated Parmigiano Reggiano.
Farinata di cavolo neroCavolo nero, cannellini beans and yellow maize flour make a thick Tuscan soup, finished with extra-virgin olive oil and black pepper.
Agnolotti del Plin Burro e SalviaThe Langhe's tiny pinched pasta, filled with wine-braised meat and spinach, finished simply in butter and sage so the filling does the talking.
Saltimbocca alla RomanaRome’s ten-minute main course: veal scaloppine pinned with prosciutto and sage, flashed in butter and white wine until they jump in the mouth.