the sage of ages

Italian cooking is impossible without herbs.
Late summer and early autumn are wise.
Cream, cream
Scallions, leaves or fried leaves.
Sage is the hardest and most robust herbal medicine, it combines best with fatty foods and rarely shows fatigue or loss of taste during slow processes
Grilled or braised in red.
Sage grew up in the worst climate and won medals for its adaptability.
Dry it, store it in a jar, or pick fresh leaves as needed.
In Latin, rat Lee dates back to the dark and has medicinal value.
You can soak fresh stems in hot water to make tea
It even tastes like a treatment. all.
When there are a lot of Saints around you, try this Native American trick: dry the herbs, wrap them tightly with a rope and make them into so-called smearing sticks.
It is said that when lit and accompanied by prayer, it will purify the whole house.
Or try this Tony Chiodo trick: make some delicious rat scones and add them to your next snack.
Take two slices of rat plum leaves with anchovy sauce in the middle.
Dip in the pancake batter and fry.
It may not purify your house, but the taste will be good.
Tonychiodo @ optusnet. com.
Cook with a smoked chili or more excited chili powder.
If you don\'t want to make dough, use the wonskins skin you bought.
30 Ingredients: 1 cup of unbleached white flour 14 teaspoon ocean salt 2 tablespoons extra virgin olive oil 12 cups of water (
At room temperature)
Filling: 30 large Holy leaves, stir together flour, salt and olive oil in a bowl, wash and drip 2 egg yolks 14 cups of milk 500 of olive oil.
Slowly incorporate the water with a wooden spoon.
Knead the mixture in your hand into a ball.
It should be soft.
Add flour if it\'s too sticky.
Take a 20-minute break.
Place the dough thin on a flour bench or on an Italian surface --making machine.
Cut 30 rectangles, about 6x10 cm each.
Put a leaf of rat plum on it.
The egg yolk is stirred with milk.
Use a pastry brush to apply the egg liquid to the edge of the rectangle of the pasta and fold it in half to surround the mouse leaf.
Seal the edges firmly with your fingers or fork.
Repeat with other rectangles.
In a small pot, pour olive oil, heat to 175C, or when you put a wooden string in the oil, the bubbles rise in a steady flow.
Put a few fritters in at a time, and turn over when one side is golden.
They should be ready in a few minutes.
Dry paper towels, sprinkle with salt and eat them right away.