Italian Fried sage with anchovies
Sage on the balcony is growing visibly. Strangely is one of those herbs that I use very little, if not in the classic preparations like butter&sage or saltimbocca. Sometimes I prepare the mice of fried sage that I like particularly stuffed with anchovy paste. Some people in the batter puts a whipped egg white, me I gave up for lack of eggs at home.
Definitely not a new recipe for you readers Italians, but for those American might be a nice novelty:-)
- 60 sage leaves
- anchovy paste in a tube
- 120 grams of flour
- 1 tablespoon olive oil
- 1 glass of beer
- oil for frying
Prepare a batter with flour, olive oil, salt and beer. The consistency should be semi-liquid. Wash and dry the sage leaves. Put a little 'of anchovy paste between two sage leaves, dip in batter and fry in hot oil.
Enjoy this little Italian classic recipe!