Salvia Fritta (Fried Sage)

giorno di San Valentino/Valentine?s Day

Yesterday was Nat'l Eat Italian Food. Love it! So, I went back to the basics for dinner. I did add a lil? bit of goodness from Judy?s (Divina Cucina) great cookbook, Secrets from my Tuscan Kitchen, with Salvia Fritta (Fried Sage). Who would have thought that frying an herb could bring such joy. Seriously.

Yeah?three guesses where the rest went and the first two guess don?t count. (As I lick my fingers instead of reaching for a napkin.)

I encourage you to check out Judy?s website, and/or order a copy. I don?t know how the currency exchanges/rates are, but don?t let that deter you. It is impressive without being extravagant.

Salvia Fritta (Fried Sage)
Slightly adapted from Divina Cucina?s, Secrets from my Tuscan Kitchen.

Large Sage Leaves
1 egg, separated
1 cup flour
½ - 1 cup Chardonnay/white wine (beer or bubbly water)
Salt
Oil for frying

Rinse off sage leaves and pat dry. Whip egg white to soft peaks. Set aside. Mix together flour, yolk, and enough wine to make a thick pancake-like batter. Fold in whites.

Heat oil over med-high heat.

Dip sage leaves into batter, one at a time (or they will clump together, like some of mine did. Heeee) Shake off excess batter and fry until lightly golden on both sides. Place on paper towel to drain, season with salt. Serve.

Please click the link and check Judy out BBC with Gary Rhodes as they chat about fabulous Italian food, like Prosciutto and Porchini mushrooms. She?s just lovely. And I live the secret of Tuscan cooking she says she received from her mother-in-law, ?Spend more time shopping and less time cooking. Once you?ve had a fabulous piece of meat, leave it alone.?

Don?t forget Part 2 at Teatro del Sale with Fabio Picchi and Part 3 with Darion Cecchini, as well.