Fried Sage With Anchovies Recipe
A simple Tuscan appetizer to pair with bubbly
Here's something cool: in 2013, Tuscan wine producer Ruffino will celebrate 100 years of being the very first Chianti introduced to the United States. Yup, in the straw-bound bottle and everything. Wines from Tuscany have since evolved to the food-friendly libations we enjoy today, but that doesn't mean things have to get complicated in order to enjoy them.
Take this recipe for deep-fried sage-wrapped anchovies, from spokesperson and TV host David Rocco. Can you think of a better way to "help" polish off those last couple of bottles of bubbly from New Year's? Try this with prosecco — you won't be disappointed.
- Heat olive oil in a deep frying pan.
- Place an anchovy between two sage leaves, like a sandwich. Repeat until all the anchovies and sage leaves are used up.
- Dip the sage sandwiches into egg and dredge in flour. Shake off any excess flour.
- Gently place the sage leaves into the hot oil and let fry until golden and crispy.
- Transfer to a plate with an absorbent paper towel.
- Sprinkle with salt while the sage leaves are hot. Serve immediately.