Sage Recipes October 15, 2015 By Abbacchio (roast lamb) from Lazio Arista (standing rib roast of pork with rosemary and garlic) – Toscana Arrosto morto (pan roasted beef rib eye) – Emilia Romagna Brasato al Barolo (beef braised in red wine) – Piemonte Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe) Gnocchi alla zucca (pumpkin gnocchi) – Lombardia Oca con mele (roast goose with apples) Orzo perlato con zucca, salvia, cipolle caramellate e nocciole (pearl barley risotto with butternut squash, sage, caramelised onions and hazelnuts) Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana Pasta e fagioli (pasta with beans) – Veneto Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia Pollo e patate (chicken and chips) Porchetta (roast pork with crackling) – Umbria Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio Spiedini di maiale (grilled pork and fennel skewers) – Toscana