Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
| Servings | Prep Time |
| 4 people | 30 minutes |
| Cook Time |
| 15 minutes |
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Recipe by Silvia Baldini — Fresh fried sage leaves are a lovely light starter or snack. They’re crunchy, salty and imbued with the milky, buttery and slightly tangy flavor of farm cheese.
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Ingredients
- 1 ½ ounces large sage leaves, washed and stemmed
- 5 ounces resh stracchino or farm cheese
- ¾ cups grated pecorino cheese
- freshly ground black pepper
- a few chives, finely chopped or snipped
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups plain fine bread crumbs
- peanut oil, for frying (about 2 cups)
- coarse flaked sea salt
Servings: people
Instructions
- Choose sage leaves that are as similar to one another in size as possible. Rinse and pat them dry. In a bowl, mix
- In a bowl, mix together the stracchino or fresh farm cheese, pecorino cheese, pepper, and chives.
- Place the cheese mixture in a pastry bag or a large resealable plastic bag. If using a plastic bag, snip off one of the bottom corners with scissors. Squeeze all of the cheese mixture onto half of the sage leaves.Place the remaining sage leaves on top to create stacks.
- Place the flour in a shallow bowl. In a separate shallow bowl, lightly beat the eggs. Dredge the sage stacks in the flour, turning to coat all sides. Dip the floured leaves in the beaten eggs, allowing any excess to drip off, and then dip them in the bread crumbs, then again in the eggs and once more in the bread crumbs.
- In a wide, deep-sided saucepan or a pot over medium heat, add enough oil to measure 2 inches and heat it to 350°F. Line a plate or baking sheet with paper towels.
- Fry a few of the sage parcels at a time in very hot oil until golden. Drain on paper towels, sprinkle with salt and serve immediately.
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