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Post by cinnabar on Jul 13, 2008 19:56:09 GMT -5
This is from Lidia's Italy TV show Wonderful!
Walnut Sage Fettuccini
1 lb fettuccine(whole wheat would be good too) 1/2 stick butter 1 cup chopped walnuts 10 sage leaves , sliced into ribbons salt and pepper to taste cheese romano or paresan or both
Cook pasta to al dente, Heat butter in large skillet, when melted add nuts and sage, cook over med heat for about 7 min, (about the time it takes the pasta to cook)
Add al dente pasta to pan with nuts, butter and sage. Toss mixture with a little of the pasta water to help coat the noodles. A cup or so. Remove from heat.
Salt and pepper to taste and top with cheese.
It is so rich, make enough for 4-6 servings.
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Post by nana on Sept 24, 2017 15:56:43 GMT -5
This sounds really good! It's rare to find an Italian pasta dish without garlic. Not that I mind garlic, but it's good to try something different. Which is why I looked here, for an idea that wasn't pasta with garlic and sauteed vegetables. With the garden in overdrive, that seems to be all we are eating lately. I happen to have walnuts leftover from making my dad's cake, too, and sage aplenty.
Don't worry, we'll still have sauteed zucchini as a side dish. Wouldn't want those veggies to feel left out now, would we?
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Post by evangeline on Sept 25, 2017 9:17:15 GMT -5
Thanks to Cinnabar and to Nana for reviving this thread, which is great because the sage plant is the size of a Volkswagen.
Anyone else have a favorite sage recipe? I love sage but aside from stuffing, it's kind of tough to use in quantity.
(It works well as an aromatic in pound cake, but how much pound cake should one consume??)
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Post by cinnabar on Sept 25, 2017 9:36:52 GMT -5
Tea, cold or hot is fab. Sage is a natural sweat suppressant so the night sweats for me were reduced to a tolerable level. Does not work for everyone , but worth a try. Dry the sage and mix with some sweetleaf, mint(any kind) and I use beebalm as the 4th flavor. Drink for several days and see if it help with sweating.
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Post by nana on Sept 25, 2017 16:09:03 GMT -5
Sage is a strong flavor, and is really typecast as the flavor of stuffing or of breakfast sausage. But it really shines as a medicinal herb. It has so many uses! Besides the hot flash remedy Cinnabar mentioned, the tea is also useful as a digestive aid (it stimulates bile production which helps digest fats), for cold and flu symptoms, and as a mouthwash. Breathing in the steam from steeping leaves is a decongestant. Use the tea, or better yet infuse it in witch hazel, as a facial toner or as deodorant. Fill half a jar with finely chopped fresh sage or a quarter full of dried, and fill the rest of the jar with raw honey. Allow the air bubbles to work themselves out, then top it off with more honey. Let it sit covered in a cool dark place for 2-4 weeks and use it all winter long for sore throats. Combined with rosemary it is memory and cognition enhancing.
The latin name Salvia means "heals". It has long been known as medicine!
Cur moriatur homo cui salvia crescit in horto: Why should a man die while sage grows in his garden?
So get out there and start drying some sage leaves for your medicine cabinet!
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Post by evangeline on Sept 26, 2017 13:38:10 GMT -5
Ok, Nana! I expect a bumper crop, and a winter of the stuffy nose, excited about breathing sage steam. (Also could use a memory enhancer.)
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Post by cinnabar on Sept 26, 2017 16:05:58 GMT -5
Yes, rosemary is for memory, but I forget to use it for that. Making this dish tonight, also a lot of sage here. On my 3rd picking. I bring it(sage and rosemary) in over winter and pick a little here and there as needed.
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Post by cinnabar on Sept 26, 2017 18:55:05 GMT -5
Pasta for one. Mangia!!!
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Post by nana on Sept 28, 2017 5:27:05 GMT -5
I made this the other night too! Really tasty and different from the usual basil/garlic italian flavors. I added some chunks of diced ham for my husband, the Demanding One. He's all for eating healthy but if I make too many vegetarian meals in a row he gets all morose. The ham did go really well with it, although I felt with all the nuts it was overkill. What we do for those menfolk!
PS. Cinnabar, are those cherries? Plums? Grapes? Olives? Whatever, your dinner looked delightful!
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Post by cinnabar on Sept 28, 2017 23:57:02 GMT -5
Plums, the last of this years crop.
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Post by nana on Sept 29, 2017 19:03:51 GMT -5
Sometimes you're ready for the last of a year's crop, aren't you? I was almost praying for a frost last night so I could stop harvesting green beans. No such luck. I'm too frugal to just not pick them because I already have 20 quarts in my freezer and I'm running out of space. Same deal with the cherry tomatoes. And the raspberries. And here come the apples, piling on, early this year because of the hot spell we just had. Crikey!
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Post by Chuckie on Sept 29, 2017 22:57:40 GMT -5
Sometimes you're ready for the last of a year's crop, aren't you? I was almost praying for a frost last night so I could stop harvesting green beans. No such luck. I'm too frugal to just not pick them because I already have 20 quarts in my freezer and I'm running out of space. Same deal with the cherry tomatoes. And the raspberries. And here come the apples, piling on, early this year because of the hot spell we just had. Crikey! If you're NOT vegetarian (like Monkey), clean/snap some, throw them in the well pot w/some diced up onions and a ham SHANK (more meat on shanks that hocks) 2 or 3 bay leaves, add about 3 cups of H20, and about a TBS of savory. Put them in the well, run gas twenty minutes, then let them cook till WHENEVER, and OMG, they are DELISH!!!! I then pull the pot out, take out shank & remove meat from bone/add back in, and parboil some new spuds in juice from said well pot (I buy that mixed bag of mini spuds @ Aldi's), then mix all together when taters are al dente. Put BACK into well until ready to eat--no need to turn gas back on. There ain't NOTHIN' finer!!! I'd forgotten what a GREAT herb savory was, until green bean season came back upon us!!! CHEERS! Chuckie
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Post by nana on Sept 30, 2017 8:50:07 GMT -5
Sometimes you're ready for the last of a year's crop, aren't you? I was almost praying for a frost last night so I could stop harvesting green beans. No such luck. I'm too frugal to just not pick them because I already have 20 quarts in my freezer and I'm running out of space. Same deal with the cherry tomatoes. And the raspberries. And here come the apples, piling on, early this year because of the hot spell we just had. Crikey! If you're NOT vegetarian (like Monkey), clean/snap some, throw them in the well pot w/some diced up onions and a ham SHANK, 2 or 3 bay leaves, and about a TBS of savory. Put them in the well, run gas twenty minutes, then let them cook till WHENEVER, and OMG, they are DELISH!!!! I then pull the pot out, parboil some new spuds in juice from said well pot (I buy that mixed bag of mini spuds @ Aldi's), then mix all together when taters are al dente. Put BACK into well until ready to eat--no need to turn gas back on. There ain't NOTHIN' finer!!! I'd forgotten what a GREAT herb savory was, until green bean season came back upon us!!! CHEERS! Chuckie That sounds great! You must add at least a little water to the beans/onions/ham, though, right? Just enough to cover the bottom of the pot, or enough to cover the veggies? My savory didn't do well this year. I planted it too close to the beans themselves and it got too shaded out. I'll have to bite the bullet and buy some, but this recipe has inspired me to continue harvesting the beans. This sounds like it would work just as well with frozen as fresh, and I like that it makes a one pot main dish out of them, instead of just a side. Thanks Chuckie!
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Post by Chuckie on Sept 30, 2017 11:19:51 GMT -5
If you're NOT vegetarian (like Monkey), clean/snap some, throw them in the well pot w/some diced up onions and a ham SHANK, 2 or 3 bay leaves, and about a TBS of savory. Put them in the well, run gas twenty minutes, then let them cook till WHENEVER, and OMG, they are DELISH!!!! I then pull the pot out, parboil some new spuds in juice from said well pot (I buy that mixed bag of mini spuds @ Aldi's), then mix all together when taters are al dente. Put BACK into well until ready to eat--no need to turn gas back on. There ain't NOTHIN' finer!!! I'd forgotten what a GREAT herb savory was, until green bean season came back upon us!!! CHEERS! Chuckie That sounds great! You must add at least a little water to the beans/onions/ham, though, right? Just enough to cover the bottom of the pot, or enough to cover the veggies? My savory didn't do well this year. I planted it too close to the beans themselves and it got too shaded out. I'll have to bite the bullet and buy some, but this recipe has inspired me to continue harvesting the beans. This sounds like it would work just as well with frozen as fresh, and I like that it makes a one pot main dish out of them, instead of just a side. Thanks Chuckie! I modified my original post to add the water (just enough to cover bottom and come up maybe an inch or two on veggies) and deboning the shank. I posted last night AFTER being @ the Eagles a few hours---the time of night when (sometimes) mistooks happen... CHEERS! Chuckie
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Post by nana on Sept 30, 2017 13:19:20 GMT -5
Well, you got the important part correct! I would have added some water or broth anyway, just to keep the bottom from scorching. But it's nice to be sure. Thanks again!
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Post by nana on Oct 9, 2017 7:59:21 GMT -5
By the way, I tried the ham and green beans last week, and it was another winner! I used a ham steak, because they didn't have a shank available, and it shredded into chunks like pulled pork, and mixed all in with the beans and potatoes....delish!
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Post by Chuckie on Oct 9, 2017 9:05:27 GMT -5
By the way, I tried the ham and green beans last week, and it was another winner! I used a ham steak, because they didn't have a shank available, and it shredded into chunks like pulled pork, and mixed all in with the beans and potatoes....delish! Glad you liked!! You know, I need to cut/paste that outta there under it's OWN heading so "inquiring minds" can FIND it in the future!! CHEERS! Chuckie
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Post by nana on Oct 9, 2017 17:01:58 GMT -5
I know. It's practically a miracle that I remembered to find it here!
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