Fried Sage Leaves are Your New Best Friend
Some books really make you just want to trade places with the author and that’s how I feel about everything from Elizabeth Minchilli. She lives in Rome and Umbria and her newest book, The Italian Table, invites you in to her lush Italian world. It is divided into dinners across regions and seasons and it will have you wanting to book a flight to Italy pronto.
But one of the best things about the book is that it is full of delectable treats that are also easy. We decided to take on one of the simplest but most delightfully surprising - fried sage leaves. They are as simple to eat as an appetizer as potato chips or crudite but they have their only special uniqueness that will stop anyone in their tracks. Everyone will love them and everyone will be a bit surprised by their presence.
So watch the video below to get a peek inside Elizabeth’s Italian countryside life. And if you can’t quite get to Italy right now then take solace in these delicious little snacks instead.
Fried Sage Leaves
1 cup of water
1⁄3 to 1/2 cup of all-purpose flour
Extra-virgin olive oil
24 to 30 sage leaves
Place the water in a shallow bowl. Slowly add the flour, a bit at a time, stirring with a fork. Keep adding until you have a loose batter about the consistency of crepe batter. Let rest at room temperature for 15 minutes.
Heat about 1 inch of olive oil in a medium frying pan. When the oil is hot (a fleck of water will sizzle) dip the leaves in the batter and carefully place them in the pan. Work in batches so you don’t crowd the pan. Use tongs to turn them after 2 to 3 minutes. When golden, transfer them to paper towels to drain. Immediately sprinkle with salt and serve.