Fried sage leaves (Salvia fritta)

Fried sage leaves (Salvia fritta) | Special Recipes
Fried sage leaves (Salvia fritta) | Special Recipes

Fried sage leaves (Salvia fritta)

Salvia fritta means “fried sage leaves”. It can be served as a starter with some cuts of Parmesan cheese, a few olives and a glass of chilled prosecco bubbly wine. In my view it is absolutely delicious and after the frying you will find that the sage’s pungent flavour has been toned down, making it more palatable. Despite this recipe is popular all over Italy, it has its origin in Tuscany, probably from the renaissance period.   
It happens that I have a nice sage plant in my vegetable patch, which has survived numerous harsh Scottish winters and also this year she has delivered beautiful leaves and flowers…….so……
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Prep Time 5 mins
Cook Time 5 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 10 Sage leaves
  • 2 Medium size eggs
  • 40 grams (1 1/2 oz) Plain flour
  • Salt for seasoning
  • 300 ml (1/2 pint) Olive oil for frying

Instructions

  • Beat the eggs using a fork.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Season with salt and beat for few more seconds.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Add all the flour.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Beat the mixture and at the same time break down the bigger lumps with the fork. We don’t need to achieve a super smooth batter for this recipe.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Add the sage leaves into the batter.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Press them down so that the leaves are fully coated with batter.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Take a shallow frying pan and heat the oil at about 160°C (320°F).
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Take the leaves, one by one, and put them into the pan.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Fry for about a minute or until the bottom side of the leaves has reached a golden colour, then turn the leaves and continue frying until you reach the same result.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • The picture shows the leaves after I have turned them.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • When ready, remove the fried leaves from the pan using a slotted spoon.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Lay the leaves onto kitchen paper so that the excess oil is absorbed.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • Gently turn the leaves on the other side (don’t press them down by any means) and after a minute or two serve them on a plate.
    Fried sage leaves (Salvia fritta) | Special Recipes
  • During the final serving, feel free to accompany them with whatever you wish (olives, Parmesan cheese, red roasted pepper strips etc.).
    Fried sage leaves (Salvia fritta) | Special Recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Specials
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Published
Categorised as Specials

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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