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Fried Sage Leaves

From Italian Cooking and Living, February/March 2003

  • 1 cup flour
  • 3/4 cup water
  • 4 tablespoons anchovy paste
  • 48 large fresh sage leaves
  • oil for frying

In a small bowl, mix the flour and water to form a batter. Whisk to remove any lumps, and set aside. In another small bowl, mix the anchovy paste with 2 tablespoons of the batter until you have a homogenous paste. Spread one of the sage leaves with enough of the anchovy mixture to make a thin layer. Cover with another sage leaf of approximately the same size, and press together to make a small "sandwich." Set aside, and prepare the rest of the sandwiches with the remaining sage leaves. Heat 1 inch of oil in a frying pan to 350, or until it is shimmering, but not smoking. Dip the sage sandwiches in the remaining batter. (They should be completely covered.) Carefully lower them them into the oil in batches, and cook until golden, 4 to 5 minutes total, turning once. Remove with a slotted spoon, and place on paper towels to drain. Serve immediately. Serves 4

Published: Italian Cooking & Living- April/May 2003

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana