In this season the herbs are at their best and the sage is a good example. We cultivate also what’s called sage maxima, so we can get large leaves. As an appetizer, to be served with a aperitif these large leaves are perfect to be fried, really deep fried.
20 sage leaves
10 gr flour00/all purpose
1 glass wine
1 glass water
Seed oil (sunflower, peanut oil )
Mix the flour with wine and water to obtain a batter.
Beat the egg whites and fold them into the batter.
Add salt and pepper.
Leave the batter aside for one hour
Dip the sage leaves in it,one by one
Fry in hot oil until golden.
Suggestion :You can add an anchovy ,roll the sage leave, dip the sage leaf in the batter and fry it
And now we have our Nuvole di Salvia, Sage clouds