Fried Sage Leaves


Salvia Fritta ~ Choose large, very fresh leaves for this recipe. Either offer them along with a nice glass of red wine, or use as a garnish for grilled meats or seafood.

Buon Appetito!
Deborah Mele 2011

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Fried Sage Leaves

Yield: Serves 6

Prep Time: 10 mins

Cook Time: 15 mins

Great as an appetizer along with a glass of red wine, or served alongside grilled meat.

Ingredients:

24 Large Sage Leaves
1 Egg
2 Tablespoons Water
1 Cup All-Purpose Flour
Dash Of Salt And Pepper
Canola For Deep Frying

Directions:

Rinse sage leaves and pat dry with paper towels.
In a bowl, beat the egg until well mixed, then add in the water and mix.
Sift the flour onto a large plate with the salt and pepper.
Pour the oil in a pot to a depth of about 1 inch, and heat until it reaches 375 degrees F.
Once the oil is hot, dip the leaves into the egg mixture individually, and allow the excess to drain off.
Coat with the flour mixture, carefully drop into the hot oil and fry until golden brown, about 3 minutes. (Be careful not to let them brown too much.)
Remove from the oil, and let dry on paper towels.
Continue with the remaining leaves until they have all been fried.
Once they are finished, sprinkle lightly with salt, and serve immediately while still warm.



 

4 Responses to “Piadina Bread”

  1. 1
    Sandhya — November 14, 2012 @ 10:17 pm

    This is so much like Indian Roti. Plain, stuffed and made with different flours is our staple bread made fresh everyday.

    [Reply]

  2. 2
    Chetana — January 2, 2013 @ 5:56 am

    Hello Deborah!

    This is Chetana.
    I love to look around at the lovely photographs of the food, and it brought me to your web site and instanlt bookmarked. You have lovely photographs and recipes.
    I have tried many of them, especially the Pizzas and Focaccias, and they were an instant hit with my family and friends. Thank you so much.

    Sandhya is absolutely right in saying that Piadina Bread is so much like Indian Roti. In fact, it was the picture of Piadina bread that brought me to this post, whether South Indian chapatis or North Indian Paranthas or Rotis or Phulkas, plain or stuffed,using different flours, oils, they both look alike – Piadina and Roti, like a lost twin brother in a fanfare.

    Warm regards,
    Chetana

    [Reply]

  3. 3
    Caterina — April 16, 2014 @ 5:32 am

    I don’t know where is your recipe come from, the actual piadina is totally different with Roti as Rotil is much more thinner and crispy and Piadina is more soft and thick but not crispy. The picture that you have in the recipe is probably a Roti bread.

    [Reply]

    Deborah Reply:

    Catering, I was taught to make this piadina recipe by my neighbor in Umbria. These are very typical in our region.

    [Reply]

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