RECIPE: REC: David Rocco's Fried Sage with Anchovies. This has nothing to do with Thanksgiving, but since

RECIPE:
J

joe

Well-known member
I'm not doing Thanksgiving I was free last night to try something new. I had sage in the garden and saw this simple appetizer on TV. It's a keeper.

All you do is put a piece of anchovy between 2 sage leaves, (I used half a filet for each), dip in beaten egg, then flour, then fry in a skillet of olive oil. I salted them as directed but with the salty anchovy it wasn't really necessary.

http://www.cookingchanneltv.com/recipes/david-rocco/fried-sage-with-anchovies-recipe/index.html

 
Do you recall the battered, fried sage leaves that were posted years ago? Whenever the leaves get

extra large, I make them. People love them, even cold.

And Shaun in Toronto posted fried sage leaves and anchovies as an accompaniment for Prosecco. hmmm, someone brought me a bottle of Prosecco not too long ago.

I'm going to try this when I have opened a can of anchovies. One more thing to use up a can right away.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=125173

 
Yep, gotta use up the anchovies once they're opened. I have batter-fried sage leaves and I may try

it with this combination, but the thinner breading was nice here--just enough egg to coat and enough flour to crisp it up.

 
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