560829 Sun Sep 28 10:33:34 -0700 2008 6 31 Home Cooking 0 4067661 I recieved a small jar of "crema di salvia" as a souvenir from Italy. My questions are: 1) does "salvia" refer to ordinary sage or is this it the salvia that makes you high? (Yikes!) 2) assuming it's the non-hallucinogenic, garden variety sage we're talking about, how is this used? Do you toss it with pasta? Spread it on bread? Normally I'd just go for it, but I'm nursing an infant so being *that* experimental isn't in the cards right now <lol> Sun Sep 28 10:33:34 -0700 2008 20140 Olivia 1 4067769 In Italy, "salvia" is just normal sage. As for how to use it, I don't know. Sun Sep 28 11:29:22 -0700 2008 4067661 131149 Jetgirly 1 4067791 I think I have some of that too - basically just a sage paste - but I've never opened the jar. Sun Sep 28 11:37:07 -0700 2008 4067661 10985 MMRuth 2 4068289 It'd probably be good mixed into a minestrone or other hearty bean based soup. Maybe shmear some on a sausage & then grill it...? Let us know what you do w/ it. Sun Sep 28 16:01:11 -0700 2008 4067791 154787 adamshoe 3 4068432 Maybe the Batali COTM will give me inspiration! Sun Sep 28 17:32:56 -0700 2008 4068289 10985 MMRuth 1 4068696 I'd smear it on some pounded chicken filets that quick fried in butter. Then top with ham or prosciutto, then cover with provolone or fontina and bake till melted... Basically a chicken saltimbocca with the sage on the inside. You could also add it to a white wine, broth and lemon reduction after quick frying the chicken. Sun Sep 28 19:48:07 -0700 2008 4067661 145071 pondrat 1 4071711 Thanks everyone. I used it last night as a condiment for stuffed zucchini. The sage flavour is surprisingly delicate, given how much sage is in there. Tue Sep 30 05:46:54 -0700 2008 4067661 20140 Olivia