On Mon, 4 Mar 2013 14:09:22 -0800 (PST), Helpful person
> wrote:

>On Mar 4, 3:58*pm, "Tom Del Rosso" >
>wrote:
>> Batali's veal saltimbocca.
>>
>> http://www.foodnetwork.com/recipes/m...tlets-with-sag...
>>
>> What is the eater supposed to do with a sage leaf between the veal and
>> prosciutto? *I thought a whole sage leaf was too strong to eat, like a bay
>> leaf.
>>
>> --
>>
>> Reply in group, but if emailing add one more
>> zero, and remove the last word.
>
>Sage does have a fairly strong flavor and is not suitable if not
>cooked. However, it should go very nicely in this recipe with the
>strong flavor of the prosciutto.
>
>By the way, battered and deep fried sage leave are wonderful.

There are several types of sage plants, some are potent, others mild,
some leaves are tough, others tender. A lot also depends on the
maturity of the leaves, young leaves are milder and more tender. Fresh
sage is milder than dried sage.
http://www.bhg.com/gardening/plant-d...ary/herb/sage/