This is another lovely traditional recipe from Genoa; an extremely easy and cheap dish to prepare, especially if you have a sage plant in the garden! Sage is usually a very tough plant, in this cooking process the leaves become very tender and the aroma of this wonderful aromatic herb gets very delicate and pleasant to taste. It is a wonderful starter, but also a great side dish.
You need the kind of sage with big leaves, not all varieties are suitable for this method of preparation.
Fried Sage Leaves.
For 4 people
Ingredients
200 g (7.05 oz) large leaves of sage, washed and dried
100 g (3.5 oz) of plain flour
1 egg white (as a vegan option, make the batter without egg white)
100 ml (3.38 us fl oz) light beer
1 tablespoon extra virgin olive oil
extra virgin olive oil (for frying)
salt
Method.
1. In a bowl, add 1 tablespoon of olive oil and a pinch of salt to the flour. Then slowly pour in the beer, stirring the mixture with a whisk. Cover with a kitchen towel, then let the batter rest for about 30 minutes.
2. Whip the egg whites until stiff, then stir them gently into the batter, just before frying.
3. Heat the extra virgin olive oil, meanwhile, dip the sage into the batter. Fry a few leaves at a time, in plenty of oil.
4. Drain the leaves and place them on a plate with plenty of paper towels, to absorb the excess oil. Season with salt and serve.
Salvia fritta in pastella.
per 4 persone
Ingredienti
200 g di foglie grosse di salvia, lavate e asciugate
100 g di farina
1 albume (per una dieta vegana, si può fare la pastella senza uovo)
100 ml di birra chiara
1 cucchiaio di olio extra vergine d’oliva (per la pastella)
olio extra vergine d’oliva (per friggere)
sale
Preparazione.
1. In una terrina, unite 1 cucchiaio d’olio, un pizzico di sale alla farina. Versate poi a filo la birra, mescolando con una frusta l’impasto. Ricoprite con un canovaccio e lasciate riposare l’impasto per 30 minuti.
2. Montate l’albume a neve e incorporate delicatamente nella pastella, poco prima di friggere.
3. Fate scaldare l’olio e immergete la salvia nella pastella. Friggete alcune foglie per volta in olio abbondante.
4. Scolate le foglie e appoggiatele su un piatto con abbondante carta assorbente. Salate e servite.
