Sunday, November 10, 2013
Ever since I learned about fried sage leaves they have become my favorite garnish for many dishes. Each year I cannot wait until fall to make the familiar and try some new dishes with fried sage leaves. And although sage can be harvested almost the whole year and can sustain not too harsh winters, nothing tastes better than fall dishes finished with sage leaves. I like particularly all pumpkin family vegetables to be enriched with the sage aroma.
Today's recipe comes from the Italian cuisine. It is a snack featuring sage as a main ingredient. It reminds me a little bit of another Italian speciality--fried zucchini blossoms--that are almost nothing than just a snack but at the same time taste so good and sophisticated that makes them more remarkable than just a snack deserves to be.
The other week I harvested a bunch of the sage leaves and made my first batch of fried sage with mozzarella. It was a delicious snack, which even my picky son complimented. Sage leaves were very crispy, mozzarella almost running, and everything was coated in a delicate, fried batter.
If you are a lover of fried zucchini blossoms, here is another dish to fall in love with. Serve it as aromatic fall party snack with a glass of wine.
Fried Sage Leaves with Mozzarella
About 30 large sage leaves,
7 oz (usually 2 balls) of mozzarella, preferably, mozzarella bufala,
4 tbsp all purpose flour,
1/8 tsp dried yeasts,
1/4 cup dry white wine,
2 cups olive oil for frying.
1. To make a batter separate eggs. Place yolks in a medium bowl and whites in the other. Add flour, yeasts, salt, and white wine to yolks and beat together until smooth. Set aside for about half an hour.
2. Cut mozzarella into slices than cut into halves (to make about 15 pieces).
3. Place each piece of mozzarella on one sage leave and cover with another. You can use wooden toothpicks to fasten mozzarella and leaves together.
4. Beat the whites and fold in into yolk mixture.
5. In a small heavy duty pot heat the oil until very hot. Dip sage leaves with mozzarella in the batter and place in a bubbling oil. Fry on each side until dark gold.
6. Dry on a paper towel, season with sea salt, and serve warm.