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Nut brown butter sizzling in a pan, in goes a handful of fresh sage leaves spluttering and curling in the heat, followed by a handful of pine nuts, a sieve full of piping hot gnocchi before tumbling the whole lot into a bowl and smothering with Parmesan. Bliss!
An interesting one sage, bitter and soapy when raw, but after hitting some hot fat a vast array of flavours are revealed. Eucalyptus, cedar, lemon, and mint. Soft sage leaves can be used in stuffings, sausages, and in the pan with pork, veal, chicken and turkey.
Approximately 20g per pack
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