<sf> ha scritto nel messaggio
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> On Mon, 28 Jul 2008 09:46:16 +0200, "Giusi" >
> wrote:
>>> By "herb leaves", did you mean sage? I have several sage bushes, but
>>> don't use them much as food because I really don't know what to do
>>> with>>> sage other than use it as a seasoning in poultry dressing.
>>
>>

>>I make an involtini dish, roll-ups, filled with intensely saged and
>>buttered
>>rice and finished with white truffle oil. It's my idea of heaven in the
>>sutumn and winter.
>
> Do you put sage in the rice before of after it's cooked?

After. It's a ton of butter and dried sage. I love it and so does my kid.
AISTR it is for every cup of cooked rice 3 Tbsp of butter and a tsp of
rubbed sage.
>
>>> Butter sauce never even crossed my mind, but it appeals to me. She
>>> probably suggested jarred marinara because her show is about shortcuts
>>> to traditional Italian cooking and most Americans still associate
>>> tomatoes with Italian recipes that require a sauce.
>>
>>People think she's Italian, so they take her word for it, when the truth
>>is
>>her dad was and she is American and curvacious, and that is a recipe for
>>food TV, it seems.
>>
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> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West