Salvia, the Italian word for “sage,” is derived from the Latin salus, meaning “health.” Ancient people grew sage because they believed in its medicinal properties and its ability to enhance longevity. That’s why when someone sneezes, an Italian will wish him or her long life by saying Salute! The musky, minty flavor and aroma of sage is also welcome in the kitchen. The leaves are used to season game birds, turkey, or chicken, to cook beans, and to flavor focaccia. Italians even fry the fresh leaves whole in a light batter for an appetizer. In this recipe, butter and sage work their magic on Brussels sprouts tossed with chewy farro. I like to serve it with baked fish.
Serves 4
INGREDIENTS:
- 10–12 ounces Brussels sprouts, trimmed and halved lengthwise
- Salt
- 1½ cups (9 ounces) pearled farro (see headnote)
- 4 tablespoons (½ stick) unsalted butter
- 2 garlic cloves, chopped
- 6 sage leaves, chopped
- Freshly ground pepper
- ¾ cup freshly grated Parmigiano-Reggiano or a blend of Parmigiano-Reggiano and Pecorino Romano
INSTRUCTIONS:
- Bring a medium pot of water to a boil. Add the Brussels sprouts and salt to taste and cook for 3 to 5 minutes, or until the sprouts are almost tender. Remove with a slotted spoon.
- Return the water to a boil, add the farro, and cook, stirring occasionally, for 20 minutes, or until tender. Drain well.
- Melt the butter in a large skillet. Add the garlic and sage and cook over low heat for 2 minutes, or until fragrant; regulate the heat so that the butter does not brown. Add the Brussels sprouts and salt and pepper to taste and cook until the sprouts are tender, about 5 minutes.
- Stir in the farro and half of the cheese. Transfer to a serving bowl, sprinkle the remaining cheese on top, and serve.
