Updated: Dec 16, 2020
Here is a very crispy tasty starter/appetizer.
Sage is an aromatic herb with a strong flavor and accompanied by anchovy and mozzarella you’ll have an interesting combination.
The batter can be made in many ways according to your habits and tastes, this is the classic with eggs, milk and flour.
Serves 4, Preparation time 20 mins, Cooking 20 mins
30 large sage leaves
circa 10 anchovy fillets
350 gr of fresh or shredded mozzarella,
200 ml of milk
6 tablespoons / 120 g flour 00 – All purpose flour
1 lt 1/2 Peanut seed oil or Extra Virgin Olive Oil
Salt and pepper to taste
Wash the sage leaves and dry them each with an absorbent cloth or kitchen paper.
Drain the anchovy fillets and then dry them with absorbent paper, break them a little with your fingers, put them in a bowl with the diced mozzarella, add a pinch of pepper, stir.
Tip: if you don’t have anchovy fillets, anchovy paste is a good alternative. If you don’t have shredded mozzarella, provolone, scamorza or Asiago will do just fine. Better to avoid buffalo mozzarella because it takes out a lot of water and makes frying a bit difficult.
Spread some of the mozzarella/anchovy mixture on a leaf and cover with another leaf – not stuffed – slightly press to make them stick to each other. Go on in this fashion until the pairs are finished.
Beat the eggs, sifted flour and milk in another bowl, beat well to eliminate any lumps, then as soon as the batter is smooth and soft, use it immediately.
Dip the stuffed leaves into the batter so that they are completely covered.
Heat the oil and fry only when it gets 180 C, or put a little bit of batter, if it creates bubbles around, then you oil is ready to fry. Remove the ‘test-piece’, the frying oil must not have any residue or with the high temperature it will release unhealthy substances.
Tip: for deep frying we recommend not to use less than a litre of oil, the right minimum to use is at least a litre. This way you will ensure a fragrant and healthy frying.
Frying no more than 3 or 4 sage leaves at a time, the risk is that the temperature of the oil will be too low and that it will penetrate inside or you will get a floppy fried.
Turn each leaf halfway through cooking so that they are golden on both sides. Remove them gradually from the oil with a skimmer, place them on a plate with kitchen paper and serve the leaves warm.
This recipe was kindly written by mypinchofitaly.co.uk cooking experts.
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