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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