Vino Alla Salvia Sage Wine Recipes

SPEZZATINO DI VITELLO ALLA SALVIA (ITALIAN BRAISED VEAL WITH SAGE)

Steps:

• Over medium heat, melt the butter in the olive oil. Add the shallots, and cook slowly, stirring constantly, until they are translucent. Remove shallots and set aside.
• Lightly dredge veal pieces in flour. Add to the pan, and cook over medium heat until well browned.
• Add sage leaves and wine and mix well. Return the shallots to the pan, and lower the heat. Cover and simmer for approximately 1 hour, stirring occasionally. If the wine cooks down too much, add a little water to the pan.
• Just before serving, taste and add salt if necessary and desired.

ITALIAN SAGE BREAD (PANE ALLA SALVIA )

Steps:

• In a small bowl, dissolve the yeast in 1 cup of the water, stirring with a wooden spoon.
• Place 1 1/2 cups of the flour in a larger bowl, add the dissolved yeast, and mix with the wooden spoon until all of the flour is incorporated and a small ball of dough is formed. Sprinkle an additional 1/2 cup of flour over the ball of dough, then cover the bowl with a cotton towel and put it in a warm place, away from drafts. Let it stand until the dough has doubled in size about 1 hour.
• Put the olive oil in a small saucepan and warm it over medium heat. When the oil is lukewarm, add the sage leaves, each torn into 2 or 3 pieces. Saute the sage for 1 minute, then remove the pan from the heat and let the mixture become lukewarm.
• Arrange the remaining 3 cups of flour in a mound on a pasta board, then make a well in the center. Place the risen ball of dough in the well along with the wine, salt, pepper and the oil-sage mixture. With a wooden spoon, carefully mix together all the ingredients in the well, then add the remaining 1/2 cup of lukewarm water and start mixing with your hands, absorbing the flour from the inside rim of the well, little by little. Keep mixing until all but 7 or 8 tablespoons of the flour are incorporated, then knead the dough with the palms of your hands, in a folding motion, until it is homogeneous and smoot, about 15 minutes.
• Give the dough the shape you prefer (a long or a round loaf), then place on a floured cotton towel. Wrap the dough in the towel and again put it in a warm place, away from drafts, and let it stand until doubled in bulk, about 1 hour.
• Line the middle shelf of the oven with ovenproof terra-cotta tiles and preheat the oven to 400 F. to heat the tiles which simulate a brick oven.
• When the dough has doubled in size, remove it from the towel and place it in the oven immediately, directly on the tiles.
• Bake the bread for about 75 minutes. Do not open the oven door for the first 30 minutes.
• Remove the bread from the oven and place it on a pasta board standing on its side, not lying flat. The bread must cool for at least 3 hours before it is eaten.

MISTO DI VERDURE ALLA SALVIA (MIXED VEGETABLES WITH SAGE)

Steps:

• Bring a medium saucepan of salted water to boil. Add Brussels sprouts, artichoke and carrot; boil for 5 minutes, then strain and pat dry with a paper towel. Halve Brussels sprouts.
• In a medium skillet, heat oil and sage over medium heat for 1 minute. Add blanched vegetables and cook, stirring occasionally, for 10 minutes.
• Remove from heat, add walnuts and stir to combine. Season with salt and pepper to taste. Serve warm.

VINO ALLA SALVIA (SAGE WINE)

Steps:

• Open wine bottle. Add the sage leaves into the bottle of wine, close the bottle and let sit at room temperature for 8-10 hours.
• strain the wine and chill for at least 6 hours before serving.
• Add a strip of lemon zest in every glass and pour in the wine.
• That's it!
• cook time reflects sit time.