Fried Sage A web-exclusive recipe from Italian Cooking and Living
40 sage leaves (unblemished and large)
2 tablespoons anchovy paste
3 tablespoons all-purpose flour
extra-virgin olive oil for frying
Wash and dry the sage leaves. Make an anchovy paste, two tablespoons
of flour, and just enough water to make a thick, spreadable batter with the
consistency of cream cheese. Spread this filling evenly onto half the leaves,
and top with the remaining leaves. Put the sage sandwiches on a baking sheet.
Place the remaining flour in a bowl.
Slowly stir in enough water to make a thin batter, whisking
all the while; the batter should flow like heavy cream. Dip the leaves into
the batter and fry in hot olive oil until crispy. Lay on absorbent paper towels,
sprinkle lightly with salt and serve immediately. Serves 4
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