Sage  (Salvia officinalis) is native to the Mediterranean region, but also thrives here in Switzerland. Also known as common sage or garden sage, it is a mem-ber of the labiate family of plants and is normally picked before or after the flowering period, i.e. in May or September.

The name salvia comes from the Latin "salvare", meaning "to heal". In Ancient Egypt the herb was used as a remedy for stomach upsets, toothache and asth-ma.

It is also has a very good anti-inflammatory action in sore throats and is an ex-tremely useful herb for all sorts of throat irritations.

At RAUSCH we use Sage in our superior haircare line for grey and white hair .

The essential oils in sage give hair a fresh and natural fragrance. As sage also works as a disinfectant and deodorant, it is also used in our DEO SPRAY FRESH .

Produktrange mit Oelen
 

Saltimbocca alla Romana – the perfect recipe for winter

Apart from all that, sage also has a great flavour. Saltimbocca with fresh sage is a very popular dish.

Enjoy a delicious meal with RAUSCH herbs! Whether at home or up in the ski hut, fresh sage is an ideal addition to any tasty winter meal. Try it for yourself!

 

Preparation and cooking time: approx. 25 minutes

Ingredients for 4 people:

  • 12 veal escalopes
  • 6 slices of prosciutto
  • 12 sage leaves
  • Olive oil for frying
  • ¼ teaspoon of salt and pepper
  • 100 ml Marsala wine
  • 15 g butter, cut into pieces, cold

 

1.      Pre-heat the oven to 60°C and warm the serving dish and plates.

2.      Beat 12 escalopes of veal (approx. 50 g) until they are fairly flat.

3.      Lay out 6 slices of prosciutto and 12 sage leaves ready for use. 

4.      Now place the sage leaves and prosciutto on the escalopes and skewer in place with a toothpick. 

5.      Heat the olive oil in a frying pan.

6.      Pan fry the saltimbocca on the prosciutto side for about 1 minute.

7.      Turn and fry the other side for about another 2 minutes.

8.      Remove excess fat by dabbing with kitchen roll???.

9.      Season the escalopes and pour approx. 100 ml of Marsala wine into the same pan.

10.    Bring to the boil and simmer the escalopes in the sauce.

11.    Add 15g of butter while stirring continuously (the sauce should no longer be simmering).

 

The saltimbocca is now ready to serve! This dish goes well with spätzle, which you can also garnish with a few sage leaves.

 

Saltimbocca