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Wednesday, April 28, 2010

Fried Fresh Sage Leaves
Anchovy and Sage Antipasto

This tasty antipasto is normally made in
the late spring with new, tender sage leaves.
The preparation is kind of laborious,
but the end result makes it worthwhile.

Ingredients:
Serves 6
50 or so sage leaves
6 salted anchovies
Plain flour
Extra virgin olive oil
Salt to taste

Directions:
Wash the sage leaves and lay out to dry on a kitchen cloth.
Bone and carefully wash the anchovies and chop into 1/2" pieces.
Mix the flour, water and a pinch of salt to make the batter.
Heat the olive oil in a frying pan.
Take two sage leaves at a time and make
sandwiches with the anchovy pieces.
Dip in the batter and fry until golden brown.
Dry on kitchen paper and serve piping hot.

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